Dairy-Free Authentic Jamaican Jerk Sauce
Elevate your culinary game with this tantalizing Dairy-Free Authentic Jamaican Jerk Sauce! Bursting with bold flavors, this homemade blend captures the essence of traditional Jamaican cooking while remaining completely dairy-free. Featuring aromatic Scotch bonnet peppers, a medley of warming spices like allspice and cinnamon, and a refreshing twist of lime juice and apple cider vinegar, this sauce is the perfect balance of heat, sweetness, and tang. Quick to prepare in just 15 minutes, this versatile sauce is perfect for marinating chicken, pork, or even tofu, infusing your dishes with an irresistible Caribbean flair. Whether you’re hosting a backyard barbecue or spicing up weeknight dinners, this jerk sauce promises a punch of authentic island flavor in every bite. Ideal for anyone seeking a spicy, dairy-free condiment, this recipe is your passport to culinary paradise!
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Recipe Information
Ingredients
- 3 whole Scotch bonnet peppers
- 2 tablespoons Brown sugar
- 6 whole Green onions
- 4 whole Garlic cloves
- 2 teaspoons Fresh thyme
- 2 teaspoons Ground allspice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 inch piece Ginger
- 1 tablespoon Vegetable oil
- 1 tablespoon Soy sauce
- 2 tablespoons Fresh lime juice
- 3 tablespoons Apple cider vinegar
Instructions
Remove the stems from the scotch bonnet peppers and place them in a blender. If you prefer a less spicy sauce, you can remove the seeds.
Add the brown sugar, green onions (cut into thirds), peeled garlic cloves, fresh thyme, ground allspice, ground cinnamon, ground nutmeg, salt, and black pepper to the blender.
Peel and finely chop the ginger and add it to the blender.
Pour in the vegetable oil, soy sauce, fresh lime juice, and apple cider vinegar.
Blend the ingredients on high speed until you achieve a smooth sauce consistency, stopping to scrape down the sides if needed.
Taste the sauce and adjust seasoning as necessary, adding more salt or spices to taste if desired.
Transfer the jerk sauce to a sterilized jar or airtight container. The sauce can be stored in the refrigerator for up to two weeks.
Use this sauce to marinate meats like chicken, pork, or even tofu for at least 2 hours before cooking.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2969 mg | 129% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 22.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 687 mg | 15% | |
*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.
