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
- 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
- In a blender or food processor, combine all the ingredients. Adjust seasonings for taste.
- Store in refrigerator and use when you want.