Authentic Jamaican Jerk Sauce
Unlock the bold and vibrant flavors of the Caribbean with this Authentic Jamaican Jerk Sauce recipe! Bursting with a tantalizing blend of fiery Scotch bonnet peppers, warm allspice, sweet brown sugar, and aromatic spices like nutmeg and cinnamon, this homemade jerk sauce is the perfect balance of heat, sweetness, and depth. Fresh ingredients like garlic, onion, ginger, and scallions come together with zesty lime juice, soy sauce, and white vinegar for a rich, tangy marinade or condiment. Whether you're grilling chicken, seafood, or vegetables, this versatile sauce delivers an explosion of flavor in every bite. Ready in just 20 minutes, this gluten-free and plant-based recipe stays true to its roots and can be stored for up to two weeks, making it a must-have for quick and easy Caribbean-inspired meals!
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Recipe Information
Ingredients
- 2 whole Scotch bonnet peppers
- 1 teaspoon Cayenne pepper
- 2 tablespoons Brown sugar
- 1 tablespoon Whole allspice berries
- 1 teaspoon Ground black pepper
- 1 tablespoon Dried thyme
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Cloves
- 2 teaspoons Salt
- 6 pieces Garlic cloves
- 1 large Onion
- 1 inch piece Fresh ginger
- 3 stalks Scallions
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 3 tablespoons White vinegar
Instructions
Begin by donning kitchen gloves to handle the Scotch bonnet peppers safely. Slice the peppers open, remove the stems, and if preferred, the seeds for a milder sauce. Roughly chop them.
In a spice grinder or mortar and pestle, grind the whole allspice berries until fine.
Peel and roughly chop the garlic cloves, onion, and ginger. Trim the scallions and chop coarsely.
In a blender or food processor, combine the Scotch bonnet peppers, ground allspice, cayenne pepper, brown sugar, black pepper, dried thyme, ground cinnamon, ground nutmeg, cloves, and salt.
Add the chopped garlic, onion, ginger, and scallions to the spice mixture in the blender.
Pour in the soy sauce, fresh lime juice, olive oil, and white vinegar. Blend the ingredients on a medium setting until the mixture is smooth and well-combined, scraping down the sides if necessary.
Taste your jerk sauce and if desired, adjust seasoning with additional salt or lime juice.
Transfer the jerk sauce into a clean, airtight jar or container. It can be used immediately as a marinade or stored in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5910 mg | 257% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 30.8 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
