Jerk Sauce

sauces/jerk-sauce.md

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+# Homemade Jerk Sauce
+
+## Ingredients
+
+- 4-6 Scotch Bonnet peppers, chopped
+- 1 small red onion, chopped
+- 4-6 garlic cloves, chopped
+- 4 stalks scallions, end trimmed
+- 1/4 cup soy sauce
+- 1/4 cup vinegar (use white vinegar or apple cider vinegar, to your preference)
+- 2 tablespoons olive oil
+- Juice from half a lime (about 1/4 cup lime juice)
+- 1 tablespoon freshly grated ginger
+- 2 tablespoons brown sugar
+- 1 teaspoon nutmeg
+- 1 teaspoon allspice
+- 1 teaspoon cinnamon
+- 1 teaspoon dried thyme (or use fresh, if available)
+- Salt and pepper to taste (I usually use 1 teaspoon salt and 1 tablespoon black pepper)
+
+## Steps
+
+### Step 1
+
+Add all of the ingredients to a food processor or blender – scotch bonnet peppers, red onion, garlic cloves, scallions,  soy sauce, vinegar, olive oi, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, and salt and pepper. 
+
+## Tips
+
+This is a fairly hot sauce recipe. I rate it as medium-high because of the inclusion of the Scotch Bonnet peppers. Scotch Bonnet peppers offer quite a bit of heat. They range from 100,000 to 350,000 Scoville Heat Units (SHU) which is anywhere from 12 to 140 times hotter than a jalapeno pepper.
+
+## Source
+
+https://www.chilipeppermadness.com/recipes/jamaican-jerk-sauce/

sauces/walnut-romesco.md

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+# Walnut Romesco Sauce
+
+## Ingredients
+
+- 400g tin diced tomatoes
+- 2 roasted red peppers
+- 2 garlic cloves
+- A handful of toasted walnuts
+- 2 tbsp white wine vinegar
+- 2 tbsp olive oil
+- A pinch of paprika
+- Salt and black pepper, to taste
+
+## Steps
+
+### Step 1
+
+In a blender or food processor, whizz up all of the ingredients. Taste and adjust the seasoning and paprika accordingly.
+
+## Source
+
+https://www.theguardian.com/lifeandstyle/2014/sep/13/sauce-recipes-ketchup-barbecue-butterscotch-romesco-10-best