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Jamaican Jerk Sauce

Jamaican Jerk Sauce
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Jamaican Jerk Sauce is a bold, spicy, and smoky Caribbean marinade and sauce made with Scotch bonnet peppers, allspice, fresh herbs, and a blend of savory and sweet ingredients. It delivers a perfect balance of heat, sweetness, and acidity that enhances grilled meats, vegetables, stews, and more, bringing an authentic taste of Jamaica to your kitchen.

Ingredients

Scale

Main Ingredients

  • 2–3 Scotch Bonnet Peppers (seeds removed for less heat, optional)
  • 1 tablespoon Allspice Berries or 1 tablespoon Ground Allspice
  • 2 tablespoons Fresh Thyme leaves
  • 4 Garlic Cloves
  • 1 inch fresh Ginger, peeled and chopped
  • 3 Scallions, chopped
  • 3 tablespoons Soy Sauce or Coconut Aminos
  • 2 tablespoons Fresh Lime Juice
  • 2 tablespoons Brown Sugar or Honey
  • 1/4 cup Vegetable Oil

Instructions

  1. Prepare Your Fresh Ingredients: Finely chop the scallions, garlic, thyme leaves, and Scotch bonnet peppers. Remove seeds if you prefer less heat. Fresh preparation ensures vibrant and punchy flavors.
  2. Blend the Spices and Herbs: In a blender or food processor, combine the allspice, thyme, garlic, ginger, scallions, and peppers. Pulse until you achieve a coarse, almost paste-like consistency to lock in the oils and aromas.
  3. Add Liquids and Sweeteners: Mix in the soy sauce, lime juice, brown sugar, and vegetable oil. Blend again until the sauce is smooth and fully combined. This balances the spicy heat with sweetness and acidity.
  4. Taste and Adjust: Sample the sauce and adjust saltiness, sweetness, or spice level as desired to customize it to your liking.
  5. Let It Marinate and Infuse: Refrigerate the sauce for at least 1 hour before use to allow the flavors to meld beautifully. For best results, marinate meats or vegetables overnight.

Notes

  • Use fresh ingredients for the best flavor and aroma.
  • Wear gloves when handling Scotch bonnet peppers to avoid irritation.
  • Balance heat and sweetness by not skipping the brown sugar or honey.
  • Marinate meats or vegetables overnight for deeper flavor infusion.
  • Store leftover sauce in an airtight container in the refrigerator for up to two weeks.
  • Freeze in small portions using ice cube trays for longer storage and easy thawing.
  • Reheat gently, avoiding boiling to preserve fresh flavors.

Nutrition

Keywords: Jamaican jerk sauce, jerk marinade, Caribbean sauce, spicy sauce, Scotch bonnet, homemade jerk sauce

Find it online: https://mealsbylina.com/jamaican-jerk-sauce/