Jerk Sauce

Recipe from Moosewood Restaurant Celebrates

Yields 1 cup

INGREDIENTS

1 tbs. grated fresh ginger root
4 garlic cloves, chopped
1 cup chopped red onions
1-2 red or green chiles, seeded
1 ½ tsp. dried thyme
1 ½ tsp. ground cinnamon
½ tsp. ground allspice
1/8 tsp. cloves
3 tbs. vegetable oil
2 tbs. molasses
1 tbs. red wine vinegar
1 tbs. soy sauce
½ tsp. salt

PREPARATION

Combine all of the ingredients in a food processor or blender and puree until smooth. Add more salt to taste if desired. Brush or marinate tofu, tempeh, vegetables, fish or shrimp in jerk sauce for at least 30-60 minutes in the fridge before grilling. (Sauce will keep in the fridge for 2 weeks.)