authentic jerk sauce recipe (Print Version)
Jamaican Jerk Sauce is bold, spicy, and smoky. A perfect marinade or dip made with scotch bonnets, herbs, and spices.
# Ingredients:
01 -
4 organic scotch bonnet peppers or 6-7 regular peppers
02 -
½ large red onion or 1 medium yellow onion, chopped
03 -
6 cloves garlic, peeled
04 -
5 stalks scallion (green onions), chopped
05 -
¼ cup white vinegar
06 -
¼ cup soy sauce
07 -
1 ½ teaspoons sea salt
08 -
1 tablespoon ground black pepper
09 -
1 tablespoon fresh ginger, grated
10 -
2 tablespoons fresh pimento seeds (allspice), crushed
11 -
2 tablespoons brown sugar
12 -
1 teaspoon freshly grated nutmeg
13 -
2 tablespoons oil (olive or vegetable)
14 -
7 sprigs fresh thyme, leaves stripped
15 -
Juice of 1 lime
# Instructions:
01 -
Remove stems from scotch bonnet peppers and roughly chop. Peel and chop onion, garlic, and scallions. Strip thyme leaves from stems. Crush pimento seeds slightly.
02 -
Add all ingredients to a high-speed blender or food processor and blend until smooth.
03 -
If too thick, add 1-2 tablespoons of water.
04 -
Adjust seasoning by adding more brown sugar for sweetness, more vinegar for tang, or extra pimento for smokiness.
05 -
Pour the blended mixture into a sterilized glass jar and refrigerate for at least 24 hours to let flavors meld.
06 -
Use the sauce immediately as a marinade, grilling glaze, or dipping sauce.
# Notes:
01 -
For a milder sauce, use fewer scotch bonnet peppers or remove the seeds.
02 -
For extra depth, allow the sauce to ferment at room temperature for 24 hours before refrigerating.
03 -
Store in the refrigerator for up to 3 weeks or freeze for up to 3 months.