Unholy Trinity Jamaican Cajun Fusion Jerk Sauce

While wrapping up during the final day of my project, I got thinking about designing a new true Jamaican Cajun ("Jamaicajun") Fusion Jerk recipe from the ground up. I decided to go with the 3 most important spices from Jerk, combined with the "Holy Trinity" of vegetables from Cajun cuisine (Bell Pepper, Celery & Onion). Armed with my newly completed , and my full array of ingredients, I managed to design and whip up 2 variations of a batch in about an hour.

This first attempt at a true fusion sauce had great results. First, my Dominican mailman got to do a small batch taste test of "Jamaicajun C4" (Curry, Cajun, Chipotle Chicken), Deep Spectrum Jamaican Jerk Chicken, Deep Spectrum Jamaican Jerk Chicken W/ Cajun Powder and of course Unholy Trinity. He had no preconceived notions about what to expect and said this Unholy Trinity stood out the most and was the one to serve up. So serve it up I did for a party of 6 and it was a hit.

A goal with this one was something easy that had roughly the average of 12 ingredients as the Jerk recipes from the table.

The basic ingredients went like this:
Allspice (Powder)
Thyme (Dried)
Olive Oil
Aju Cachucha Peppers
Celery
Onions
Pickled Jalapeno Vinegar (a few fell in too)
Garlic (Minced)
Turmeric (Fresh Rhizomes) [four]
Parsley (Dried)
Jamaican Curry Powder
Cajun Powder
Scotch Bonnet Peppers (for the hot variant)

From the chart I went with roughly the maximum values for the core items from that list. It wasn't until I was well into it that I considered going with the Curry & Cajun spice blends. In the Holy Trinity, Cajun's / Creole's sometimes use garlic, parsley, or shallots (a type of onion) as variants. So I went with Garlic & Parsley, with the Garlic more for flavor and the Parsley more for color.

With all these secondary powders I used about 1 tablespoon.

Still needing another ingredient, I decided to assess the ingredients of the spice blends and went with Turmeric. Live fresh Yellow Turmeric is extremely good for you, and its something I always have lots of it being one of my top products I sell in my site. I don't get around to utilizing the fresh rhizomes in food often enough, so this made a perfect opportunity. Not only did this give the batch the edge I was looking for, it made it look great too with that loud yellowish tint.

In trying to keep with Jamaican tradition, I replaced the Cajun Bell Pepper component with the Aji Cachucha, which is a mild Habanero / Scotch Bonnet cousin. I also had Yellow Scotch Bonnets on hand to divide the batch in two to end up with both hot & mild variants. In the same vein, I would have used scallions for the onions, but there weren't any left in the yard to clip after the huge batch of Deep Spectrum Jerk.

In the end, I like to think I managed to stay true enough to the cuisines of both cultures, and to have a man of Caribbean decent pick this as top notch from my chicken assortment came as quite a pleasant surprise.