Description
Fiery Jamaican Jerk Sauce with Scotch bonnets, warm spices, and savory aromatics. Great for marinating meats and vegetables.
Ingredients
Scale
- 2 Scotch bonnet peppers, stemmed and seeded (use gloves!)
- 1 large onion, roughly chopped
- 4–6 scallions, roughly chopped
- 6 cloves garlic, peeled
- 1 inch piece of ginger, peeled and roughly chopped
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar, packed
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 1 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup water, or as needed for consistency
Instructions
- Handle the Scotch Bonnets with Care: Put on gloves before handling Scotch bonnet peppers. Remove the stems and carefully scrape out the seeds (and membranes, if desired).
- Combine the Aromatics: In a food processor or blender, combine the chopped onion, scallions, garlic, and ginger. Process until finely chopped.
- Add the Spices: Add allspice, cinnamon, nutmeg, cloves, thyme, rosemary, and sage to the food processor. Pulse to combine.
- Incorporate the Wet Ingredients: Pour in soy sauce, apple cider vinegar, brown sugar, vegetable oil, and lime juice.
- Blend to a Smooth Paste: Process until smooth, scraping down the sides as needed.
- Adjust the Consistency: If the sauce is too thick, add water, one tablespoon at a time, until it reaches your desired consistency.
- Season to Perfection: Season with black pepper and salt to taste.
Notes
- Heat Level: Adjust the number of Scotch bonnet peppers or remove seeds/membranes to control the spiciness.
- Marinating: Marinate meat for at least 4 hours, or preferably overnight, for best flavor.
- Cooking: Grill, bake, or slow cook marinated meat.
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- Serving Suggestions: Serve with rice and peas, coleslaw, fried plantains, or use in sandwiches, tacos, and salads.
- Tips and Tricks: Use fresh ingredients, toast the spices, let the sauce sit, adjust the sweetness, and experiment with flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes