Whole30 Authentic Jamaican Jerk Sauce
Bring the bold and irresistible flavors of the Caribbean to your kitchen with this Whole30 Authentic Jamaican Jerk Sauce, a mouthwatering blend of fiery scotch bonnet peppers, aromatic fresh thyme, and warm spices like allspice, nutmeg, and cinnamon. Perfectly balanced with tangy lime juice, sweet orange juice, and the umami richness of coconut aminos, this sauce is entirely Whole30-compliant—meaning no added sugars, soy, or preservatives. In just 15 minutes, you can whip up this vibrant, homemade jerk marinade to transform chicken, pork, seafood, or roasted veggies into a flavorful masterpiece that bursts with tropical flair. Spicy, zesty, and packed with wholesome ingredients, this jerk sauce ensures you'll savor every bite while staying true to your clean-eating goals.
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Recipe Information
Ingredients
- 6 stalks green onions
- 3 whole scotch bonnet peppers
- 4 cloves garlic cloves
- 2 tablespoons fresh thyme
- 1 tablespoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 0.25 cup lime juice
- 0.25 cup orange juice
- 0.25 cup coconut aminos
- 0.25 cup extra virgin olive oil
- 1 tablespoon fresh ginger
Instructions
Trim and roughly chop the green onions. Set aside.
Remove the stems from the scotch bonnet peppers, and if you prefer a milder sauce, you can remove the seeds. Be sure to wear gloves and avoid touching your face.
Peel the garlic cloves and chop them coarsely.
Add the chopped green onions, scotch bonnet peppers, garlic cloves, and fresh thyme into a blender or food processor.
Add ground allspice, ground nutmeg, ground cinnamon, sea salt, and black pepper into the blender.
Pour in the lime juice, orange juice, coconut aminos, and extra virgin olive oil.
Peel and grate the fresh ginger, adding it to the blender.
Blend all ingredients at high speed until they form a smooth, thick sauce, scraping down the sides as necessary to ensure everything is incorporated.
Taste the sauce and adjust seasonings as needed, keeping in mind the Whole30 guidelines which limit added sugars and preservatives.
Transfer the jerk sauce into a jar with a tight-fitting lid and store it in the refrigerator. The flavors will continue to develop over time and it can be kept for up to two weeks.
Use this sauce to marinate chicken, pork, or seafood, or as a flavorful addition to roasted vegetables or cauliflower rice.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3417 mg | 149% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 21.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 732 mg | 16% | |
*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.
