JAMAICAN JERK SAUCE #2

      Title: JAMAICAN JERK SAUCE #2
  Categories: Sauces
       Yield: 1 Batch
  
       4    Dried Habanero chiles
            -- or more, (ground)
     1/3 c  Onion powder
       2 ts Salt
       1 ts Ground allspice
       1 ts Ground black pepper
       1 ts Dried thyme
       2 ts Dried cinnamon
       2 ts Dried nutmeg
  
   Another dish you could try is Coconut Shrimp.  Just deep fry some
   shrimp in a batter to which you've added some shredded coconut. A
   good dipping sauce would be crushed pineapple with a couple of good
   dollops of a West Indian Scotch Bonnet pepper sauce, like Matouk's or
   Mabel's or Hak Has. To soak up the heat, serve some fried plantains
   and rice, and plenty of Red Stripe.
   
   Posted in alt.creative-cook by Dave Fricke (greeze@bga.com), who
   wrote: "Jerk is a dry marinade that you rub on the meat and let it
   sit in the fridge for a day or two before slow smoking it. If your
   guests can handle hot stuff, [try this] jerk seasoning mix. Formatted
   by Cathy Harned.
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