Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
145
Calories
3g
Protein
1g
Fat
33g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup ground allspice berries
- 1/2+ cup packed brown sugar
- 6 to 8 garlic cloves
- 4 to 6 Scotch bonnet peppers
- 1 Tbs ground thyme or 2 Tbs thyme leaves
- 2 bunches escallions (green onions)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 2 Tbs soy sauce to moisten
Directions
1
Put everything in a food processor and blend until smooth.
2
You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground.
3
(Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever.
4
Feel free to increase the hot peppers and garlic.
Recipe sourced from
fandom