Jamaican Jerk Sauce (Print version)
Fresh Jamaican Jerk Sauce with Scotch bonnet heat, pimento warmth, thyme, lime, garlic, and scallions.
# Ingredients:
For the jerk sauce
01 -
2-3 Scotch bonnet peppers, stemmed and seeded for less heat
02 -
6 scallions, roughly chopped
03 -
1 small yellow onion, roughly chopped
04 -
6 garlic cloves, peeled
05 -
1 tablespoon fresh grated ginger
06 -
2 tablespoons fresh thyme leaves
07 -
2 tablespoons ground allspice, preferably freshly ground from pimento berries
08 -
2 tablespoons packed brown sugar
09 -
1 teaspoon kosher salt, plus more to taste
10 -
1 teaspoon black pepper
11 -
1 teaspoon ground cinnamon
12 -
1/2 teaspoon freshly grated nutmeg
13 -
1/4 cup (60 ml) fresh lime juice
14 -
2 tablespoons apple cider vinegar
15 -
2 tablespoons gluten-free tamari or coconut aminos
16 -
1/4 cup (60 ml) neutral oil
17 -
1-2 tablespoons water, only if needed to blend
# Instructions:
01 -
Put on gloves. Stem the Scotch bonnets and remove some or all of the seeds and ribs if you want milder sauce.
02 -
Pour the lime juice, vinegar, tamari, and oil into a blender or food processor so the blades can catch easily.
03 -
Add the Scotch bonnets, scallions, onion, garlic, ginger, thyme, allspice, brown sugar, salt, pepper, cinnamon, and nutmeg.
04 -
Blend for 45-60 seconds, scraping down once, until thick and mostly smooth with tiny herb flecks. Add water 1 tablespoon at a time only if the blender stalls.
05 -
Taste carefully and adjust with more salt, lime juice, or sugar. Transfer to a clean jar and refrigerate for at least 30 minutes before using.
# Good to know:
01 -
Makes about 2 cups, or 16 servings of 2 tablespoons each.
02 -
Use as a marinade, basting sauce, or table condiment.
03 -
Refrigerate up to 1 week or freeze up to 3 months.