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Ingredientes
- 1/2 x Scotch Bonnet or possibly Habanero chile pepper to 1 whole pepper rib and seeds removed or possibly 1 tbsp warm sauce or possibly to taste
- 2 x cloves garlic chopped to 3 cloves
- 1 tsp fresh ginger grated
- 4 x scallions coarsely minced
- 1 x mango coarsely minced
- 2 Tbsp. dark rum or possibly red wine
- 1 Tbsp. molasses
- 1 x lime juiced
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. extra virgin extra virgin olive oil
- 2 Tbsp. sugar
- 1 tsp allspice
- 1 tsp dry thyme
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 16 ounce tempeh (2 8oz pcs) sliced in 1/2 vertically and horizontally pierce several times with a fork canola oil to cook tempeh or possibly safflower oil
Direcciones
- Puree chile, garlic, ginger, scallions, and mango. Add in rum, molasses, lime, vinegar, and extra virgin olive oil. Continue to blend. Add in remaining ingredients (except tempeh). Jerk sauce should be thick; but you can add in water if not blending well.
- Lay out tempeh in 1 or possibly 2 large freezer bags. our jerk sauce in bag. Make sure tempeh is well coated. Seal bag and lay on a large plate.
- Chill overnight.
- Heat about 1 Tbsp. oil in skillet. Fry tempeh about a minute or possibly so on each side, or possibly till crisp and blackened. Serve immediately.
- Serve with corn relish and mashed potatoes or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 137 | 40% |
| Total Fat 16.14g | 20% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 671mg | 19% |
| Total Carbs 30.78g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 15.51g | 10% |
| Protein 21.7g | 35% |
