Tuscan Red Chile

From a national-award-winning chef

Ratio

AVOCADO OIL 60TAMARI 60LIME JUICE 15

Ingredients

AVOCADO OIL60 ml
TAMARI60 ml
BROWN SUGAR25 g
THYME3 g
SALT12 g
LIME ZEST2 g
LIME JUICE15 ml
PEPPER1.5 g
ALLSPICE1 g
NUTMEG0.5 g
BAY LEAF1 g
FRESNO CHILE15 g
SCALLION25 g
SHALLOT30 g
GARLIC6 g
GINGER10 g
SCOTCH BONNET4 g

Method

This one needs a blender — jar fill-lines aren’t the whole story yet.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.

Originally published as Red Chile Jerk Sauce.

Adapted from a recipe published by Gregory Gourdet in Food & Wine / Gregory Gourdet.

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

What do the quantities mean?+

Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.

Where did this recipe come from?+

Adapted from Food & Wine / Gregory Gourdet (published as “Red Chile Jerk Sauce”). Full citation lives in Provenance.