Jamaican jerk sauce is a delicious, spicy marinade that goes well with chicken (try it with these double-fried jerk chicken wings), beef, pork, and just about every type of seafood. It also goes well with vegetables like potatoes, yams, carrots, cauliflower, and eggplants.
I’ve been making my own Jamaican jerk sauce for years and have tweaked the recipe quite a few times to get it just right for my liking. I can’t handle a lot of heat so this recipe is more on the medium level of spiciness. Feel free to add more scotch bonnet peppers if you want it to be spicier. You can also use fewer scotch bonnet peppers if you want the sauce to be milder. Enjoy!
Jamaican Jerk Sauce
This Jamaican jerk sauce is delicious, quick and super easy to make. It can be used as a marinade for fish, meat and vegetables.
Servings: 8 tablespoons
Calories: 90kcal
Ingredients
- 4 scotch bonnet or habanero peppers (chopped)
- 1 medium onion (chopped)
- 6 cloves garlic
- 6 scallions (chopped)
- 10 sprigs fresh thyme
- 1 tablespoon fresh ginger (grated)
- 1 lime juice (freshly squeezed)
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1 tablespoon allspice (ground)
- 1/2 teaspoon cloves (ground)
- 1 teaspoon nutmeg (ground)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 1/4 cup canola or olive oil
Instructions
- In a blender or food processor, combine all the ingredients. Adjust seasonings for taste.
- Store in refrigerator and use when you want.
Notes
Can the jerk sauce if you want it to last long; there are videos on YouTube that will teach you how to properly can foods. The sauce is usually good for about 4-6 months when properly canned.
Nutrition
Calories: 90kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 409mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 195IU | Vitamin C: 13.3mg | Calcium: 21mg | Iron: 0.7mg
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