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.
Fill with crab dip just before serving.
Cut cucumber into 1" serving pieces.
CUCUMBER DIP
1 medium cucumber, peeled and finely chopped
1 8-oz pkg soft cream cheese
1 cup sour cream
1 tsp white vinegar
2 tbsp escallion, finely chopped
1 tbsp celery salt
¼ tsp black pepper
In a bowl, combine all ingredients.
Cover and refrigerate for at least 2 hours before serving.
Makes about 1½ cups.
MANGO TANGO SALSA
Both Mango Tango Salsa and the next recipe, Mango and Papaya Salsa, make great condiments for Coconut Shrimp and Jerk Chicken (Stewed Chicken).
½ cup ripe mango, diced
2 tbsp onion, diced
½ tsp escallion, diced
2 tbsp green pepper, diced
3 tbsp tomatoes, diced
2 tbsp tamarind dressing
dash of jerk sauce (THE REAL JERK SAUCE)
pinch fresh thyme, chopped (optional)
In a bowl, combine all ingredients.
Cover and refrigerate for at least 2 hours before serving.
Makes about 1¼ cups.
