Jamaican Dipping Sauce Recipes

JAMAICAN JERK SAUCE

Steps:

• Gather the ingredients.
• Add the allspice berries, brown sugar, scallions, garlic cloves, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper to a food processor or a blender.
• Process until smooth.
• Use to marinate the meat of your choice.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

JAMAICAN BEEF DUMPLINGS

Steps:

• Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.
• Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
• Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

JAMAICAN JERK SAUCE

Steps:

• Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.

EMPANADA DIPPING SAUCE

Steps:

• Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.

JERK CHICKEN WINGS WITH CREAMY DIPPING SAUCE

Steps:

• In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well.
• Add chicken wings; toss to coat evenly.
• Cover; refrigerate 1 hour to marinate.
• Heat oven to 425 degrees.
• Line 2 15 x 10 x 1 in baking pans with foil; spray with nonstick cooking spray.
• Place chicken wings in sprayed pans.
• Discard any remaining marinade.
• Bake at 425 for 45 minutes or until chicken is no longer pink.
• Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well.
• Serve sauce with chicken wings.

AUTHENTIC JAMAICAN JERK SAUCE

Steps:

• Put content in a food processor or blender and liquify.
• Pour sauce in a jar and keep refrigerated.
• The sauce will keep forever if kept refrigerated.
• To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
• Marinate meat at least 2 hours.

CARIBBEAN COCONUT CURRY SAUCE

Steps:

• Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
• Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.

SPICY JAMAICAN MEAT PIES WITH ISLAND SALSA

Steps:

• Heat oven to 375°F.
• In large skillet, combine ground beef, onion, chile & garlic. Cook over med to high heat until beef is thoroughly cooked; stirring frequently; then drain fat.
• Add curry powder, thyme, turmeric, pepper, grnd red pepper & salt; mix well.
• Add bread crumbs and water; stir until thickened.
• Separate dough into 8 rectangles, firmly press perforations to seal.
• Place 2 heaping tablespoons of meat mixture on long half of a rectangle. Fold dough over filling & press edges to seal.
• Place on ungreased cookie sheet.
• Bake at 375F for 15 to 20 minutes or until golden brown.
• Meanwhile, in medium bowl, combine all salsa ingredients; mix well.
• Serve with meat pies.