Low Carb Authentic Jamaican Jerk Sauce
Bring the bold, vibrant flavors of the Caribbean to your kitchen with this Low Carb Authentic Jamaican Jerk Sauce recipe! Bursting with spicy, smoky, and aromatic goodness, this sauce features a tantalizing blend of fresh green onions, fiery habanero pepper, warm spices like allspice, cinnamon, and nutmeg, and a zesty kick of lime juice. Made low carb by incorporating coconut aminos and a touch of olive oil, it's a healthier take on the traditional jerk marinade without compromising the rich, authentic taste. Perfect as a marinade for chicken, pork, or fish, this quick 15-minute recipe will elevate your grilling game, delivering a punch of flavor in every bite. Ideal for those seeking a gluten-free, sugar-free, and keto-friendly option, this homemade Jamaican jerk sauce is the ultimate way to spice up your meals!
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Recipe Information
Ingredients
- 5 stalks Green onions (scallions)
- 4 Garlic cloves
- 1 Habanero pepper
- 2 tablespoons Fresh thyme
- 2 teaspoons Ground allspice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 inch piece Fresh ginger
- 0.25 cup Soy sauce (or gluten-free tamari for gluten-free version)
- 0.25 cup Coconut aminos
- 2 tablespoons Lime juice
- 0.25 cup Olive oil
Instructions
Start by washing the green onions and habanero pepper thoroughly.
Chop the green onions into smaller pieces to make blending easier.
Peel and roughly chop the ginger into smaller pieces.
Remove the stem from the habanero pepper. You may also remove the seeds if you prefer less heat.
In a blender or food processor, combine the green onions, garlic cloves, habanero pepper, fresh thyme, ground allspice, ground cinnamon, ground nutmeg, salt, and black pepper.
Add the soy sauce, coconut aminos, lime juice, and olive oil into the blender.
Blend all the ingredients together to form a smooth paste. You may need to scrape down the sides several times to ensure an even blend.
Once smooth, taste the sauce and adjust seasoning if necessary, adding more salt or lime juice to your preference.
Transfer the jerk sauce to a clean, airtight jar and store it in the refrigerator. It can be used immediately, but for best flavor, allow it to sit for at least a few hours to overnight.
Use this sauce as a marinade for chicken, pork, or even fish for that classic Jamaican jerk flavor!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6733 mg | 293% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 16.2 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 819 mg | 17% | |
*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.
