Jamaican Jerk Sauce
A bold, spicy, and flavorful Jamaican Jerk Sauce made with scotch bonnet peppers, allspice, and herbs—perfect for grilling meats, seafood, or vegetables.
Equipment
- Blender or food processor
- Knife & cutting board
- measuring cups/spoons
- Mixing bowl
- Airtight jar (for storage)
Ingredients
- 4 –5 Scotch bonnet peppers or habanero, seeded for less heat
- 1 medium onion chopped
- 3 garlic cloves
- 3 green onions chopped
- 1 thumb-sized piece fresh ginger peeled
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 2 tbsp fresh thyme leaves or 1 tsp dried thyme
- 1 tbsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ cup olive oil
- Salt and black pepper to taste
Instructions
- Roughly chop onion, green onions, garlic, and ginger.
- Place all ingredients into a blender or food processor.
- Blend until smooth, adjusting oil or lime juice for consistency.
- Taste and adjust seasoning (add more sugar for sweetness or peppers for heat).
- Use immediately as a marinade or dipping sauce, or store in a sealed jar in the fridge for up to 1 week
Notes
Nutrition Facts (per 2 tbsp, approx.):
• Calories: 60
• Protein: 1g
• Carbohydrates: 5g
• Fat:4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 190mg
• Fiber: 1g
• Sugar: 3g