The Real Jerk. Lily Pottinger

      This sauce can be preserved and stored in the refrigerator for up to 3 months. See preserving instructions on (Preparing Sterilized Jars).

      A quick and easy variation is to take 1 bottle of your favorite barbecue sauce and stir in 3 tbsp jerk sauce, ½ tsp ground ginger, and ½ tsp ground allspice.

      ZIPPY DIPPING SAUCE

      This sauce is great with Fried Dumplings (ROTI).

       1 cup ketchup

       1 tsp white vinegar

       1 sprig fresh thyme, chopped

       2 tbsp sugar

       1 tbsp hot pepper sauce

       ¼ tsp ground ginger

       ¼ cup water

      In a small saucepan over low heat, combine all ingredients and let simmer for 10 minutes.

      Cool sauce to room temperature before serving.

      Makes about 1¼ cups.

      LEMON & LIME SAUCE

      Golden Fried Chicken (Barbecued Jerk Ribs) and this sauce? Great!

       ½ cup sugar

       1 tbsp cornstarch

       1 tbsp lime zest

       pinch of salt

       1 cup water

       2 tbsp lemon juice

       1 tbsp lime juice

       2 tbsp butter

      In a medium saucepan over low heat, combine sugar, cornstarch, lime zest, and salt.

      Slowly stir in water, then lemon and lime juice.

      Cook for 8 minutes, stirring constantly until sauce thickens.

      Remove pan from heat.

      Stir in butter until melted.

      Cool sauce to room temperature before serving.

      Makes about 1 cup.

      QUICK VEGETABLE DIP

      Whether you’re running a busy restaurant or running off to a potluck party, fresh vegetables, chips, or crackers, combined with a tasty dip or salsa make winning appetizers. This simple recipe and the five that follow are some of the favorites at The Real Jerk.

       1 cup sour cream

       ½ cup bottled Ranch dressing

       1 sachet (or cube, crumbled) chicken bouillon

       black pepper to taste

      In a bowl, combine sour cream, dressing, bouillon, and black pepper.

      Cover and refrigerate at least 2 hours before serving with fresh raw vegetables of your choice.

      Makes about 1½ cups.

      AVOCADO DIP

      This guacamole-like dip can be served with chips and crackers or as a dressing for sandwiches made with Jerk Chicken (Stewed Chicken).

       2 medium avocados

       1 stalk escallion, chopped

       1 tsp white vinegar

       1 tbsp lime juice

       ¼ tsp salt

       2 tbsp white sugar

       black pepper to taste

       bacon bits (garnish) (optional)

      Halve avocados.

      Remove pits and scoop out flesh.

      In a bowl, and using a fork, mash flesh.

      Mix in remaining ingredients.

      Garnish with bacon bits before serving.

      Makes about 1¼ cups.

      CRAB DIP

       1 6-oz can crab meat

       ½ cup mayonnaise

       3 oz cream cheese

       ¼ cup sour cream

       ¼ tsp celery salt

       1 clove garlic

       1 tbsp lime or lemon juice

       ½ tsp green pepper, finely chopped

       ¼ tsp onion, grated

      In a food processor or blender, purée all ingredients.

      Transfer to a bowl, then cover and refrigerate at least 2 hours before serving.

      Makes about 1¼ cups.

       Serving Variations:

      Cut one cucumber lengthwise.

      Cut out seeds and flesh to form a boat.