Jamaican Jerk Sauce

Course: Sauce

Cuisine: Jamaican

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: people

Calories: 64kcal

Author: Platings and Pairings

This authentic jerk sauce recipe is jam-packed with spice and an incredible blend of sweet, savory, herbaceous, and warm flavors. Each taste will transport you to the beaches of the Caribbean!

Print Recipe

Equipment

Blender or Food Processor

Ingredients

4 to 6 habanero peppers or scotch bonnet peppers, seeded and cored (leave some seeds in for more heat)
1 small yellow onion chopped
6 cloves garlic
5 green onions rough chopped
1/4 cup soy sauce
3 Tablespoons apple cider vinegar or white vinegar
3 Tablespoons lime juice freshly squeezed, plus the zest of 1 lime
2 Tablespoons olive oil
1 Tablespoon fresh ginger grated
2 Tablespoons brown sugar
1 teaspoon ground allspice also known as pimento
1 teaspoon cinnamon
1 teaspoon dried thyme or 1 Tablespoon fresh
1/2 teaspoon nutmeg
1 teaspoon kosher salt plus more to taste
1 teaspoon ground black pepper plus more to taste

Instructions

Add all of the ingredients to a food processor or blender and process until your desired consistency is reached.
Use immediately, or store in the refrigerator for up to one week.

Notes

Storage

Jerk sauce can be blended, then stored in an airtight jar in the fridge for up to 1 week.
It can also be frozen for up to 3 months (I like to freeze sauces like this in ice cube trays or silicone molds). Let it thaw in the fridge and give it a good stir before serving.

Variations

Add fresh fruit juice – To brighten the flavors and balance the heat, use pineapple juice or orange juice in addition or instead of the lime juice.
Instead of lime zest – Use lemon zest, orange zest, or any citrus zest you like.
For less heat – Remove the seeds and veins from the spicy peppers before blending.

Nutrition