Spirit's pepper sauce PDF Print E-mail

Spirit's Pepper Sauce

Posted by CookinMom at recipegoldmine.com 7/3/01 6:54:52 pm

Spirit Taylor is known as the Spiceman of Boston Beach, a Jamaican town famous for its jerk. Spirit, who supplies a lot of the spices that the locals use for their secret jerk recipes, grinds his dry ingredients in an ancient meat grinder worn from decades of use. This recipe is inspired by his respect for spices and spiciness.

2 finger-length pieces Jamaican cinnamon bark
10 pimento (allspice) berries
10 whole black peppercorns
1*4 nutmeg, with mace
4 cinnamon leaves
4 pimento (allspice) leaves
6 red Scotch Bonnet peppers, finely diced
3 medium onions, finely diced
2 medium carrots, finely diced
4 garlic cloves, minced
1 teaspoon ketchup
1 teaspoon Pickapeppa Sauce
2 tablespoons dark rum
2 cups can or cider vinegar

Grind all the dry ingredients in a mortar or a spice or coffee grinder.

Put the red Scotch Bonnets, onions, carrots, and garlic into a small, non-reactive saucepan. Add the ketchup, Pickapeppa, dark rum, vinegar, and spices and bring the mixture to a boil, stirring occasionally.

Allow the sauce to cool, then put it into a bottle. It will keep for several months in the refrigerator. Use the sauce sparingly to accompany stews, grilled meats, or whatever you feel could use a bit of Spirit.

Yield: 2 cups

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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