Gluten-Free Authentic Jamaican Jerk Sauce
Elevate your cooking with this Gluten-Free Authentic Jamaican Jerk Sauce, a vibrant blend of bold Caribbean flavors that will ignite your taste buds! Made with fiery Scotch bonnet peppers, aromatic green onions, fresh ginger, and fragrant thyme, this recipe perfectly balances heat, sweetness, and tanginess. Ground allspice, cinnamon, and nutmeg give it the signature warm and earthy jerk spice profile, while gluten-free soy sauce, lime juice, and white vinegar provide the perfect harmony of umami and zest. Ready in just 15 minutes, this versatile sauce is ideal for marinating meats, tofu, or vegetables, delivering an authentic island-inspired kick. Perfect for those following gluten-free diets, this homemade jerk sauce is a game-changer for your grilling and roasting needs. Store it in the fridge for up to three weeks and transport your meals to the heart of Jamaica with every bite!
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Recipe Information
Ingredients
- 2 Scotch bonnet peppers
- 5 stalks Green onions
- 4 Garlic cloves
- 2 inches Fresh ginger
- 2 tablespoons Fresh thyme
- 1 tablespoon Ground allspice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 2 tablespoons Brown sugar
- 0.25 cup Lime juice
- 0.25 cup Gluten-free soy sauce
- 0.25 cup Olive oil
- 0.25 cup White vinegar
- 1 teaspoon Black pepper
- 0.5 cup Water
Instructions
Begin by preparing the ingredients. Remove the stems and seeds from the Scotch bonnet peppers. Chop the green onions into smaller pieces. Peel and roughly chop the garlic and ginger.
In a blender, combine the Scotch bonnet peppers, green onions, garlic, ginger, fresh thyme, ground allspice, ground cinnamon, ground nutmeg, and salt.
Add the brown sugar, lime juice, gluten-free soy sauce, olive oil, white vinegar, and black pepper to the blender.
Pour in the water to the blender to help the blending process and achieve the desired sauce consistency.
Blend all the ingredients until the mixture is smooth and the sauce is homogenous.
Once blended, taste the sauce and adjust salt, pepper, or sweetness if needed, adding more brown sugar if you prefer a sweeter sauce.
Transfer the sauce to a sterilized glass jar with a tight-fitting lid and store it in the refrigerator. The sauce can last for up to 3 weeks.
Use the jerk sauce as a marinade for meats, tofu, or vegetables. For best results, marinate for at least 2 hours or overnight before cooking.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6013 mg | 261% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 21.8 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 830 mg | 18% | |
*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.
