Soy-Free Authentic Jamaican Jerk Sauce
Experience the vibrant and fiery flavors of the Caribbean with this **Soy-Free Authentic Jamaican Jerk Sauce**! This homemade jerk sauce packs a punch with the bold heat of **Scotch Bonnet peppers** balanced by the warm, aromatic spices of **allspice, cinnamon, and nutmeg**, and the earthiness of fresh thyme. Combined with zesty **lime juice**, tangy **apple cider vinegar**, and a touch of **dark brown sugar**, this marinade delivers the perfect balance of smoky, spicy, and sweet. Completely soy-free and made in just 10 minutes using simple wholesome ingredients, this versatile sauce is perfect for marinating chicken, pork, seafood, or plant-based proteins. Prepare to transform your grilling game with this bold and authentic Jamaican staple that’s perfect for your next barbecue or weeknight meal!
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Recipe Information
Ingredients
- 4 whole, seeded and chopped Scotch Bonnet peppers
- 6 stalks, chopped Green onions
- 6 whole, peeled Garlic cloves
- 2 tablespoons Fresh thyme leaves
- 1 tablespoon, ground Allspice berries
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 2 tablespoons Dark brown sugar
- 1 tablespoon, grated Fresh ginger
- 1 tablespoon Lime juice
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Olive oil
- 0.25 cup Water
Instructions
Begin by washing and preparing the Scotch Bonnet peppers. Wear gloves to protect your hands from the heat, then seed and roughly chop the peppers.
In a blender or food processor, combine the chopped Scotch Bonnet peppers, green onions, peeled garlic cloves, fresh thyme leaves, ground allspice, cinnamon, nutmeg, ground black pepper, and salt.
Add the dark brown sugar, grated fresh ginger, lime juice, apple cider vinegar, olive oil, and water to the blender.
Blend the mixture on high speed until you achieve a smooth consistency. You may need to stop and scrape down the sides to ensure all ingredients are thoroughly combined.
Taste the sauce and adjust the salt, sweetness, or acidity to your preference, keeping the traditional bold flavor profile in mind.
Transfer the finished jerk sauce to a clean jar or airtight container. It can be used immediately or stored in the refrigerator for up to two weeks.
Use this soy-free jerk sauce as a marinade for meats or proteins of your choice, ideally allowing them to marinate for at least 2-4 hours before cooking to let the flavors fully develop.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4761 mg | 207% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 33.7 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 676 mg | 14% | |
*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.
