Description
Spicy Caribbean magic of Jamaican jerk sauce unleashes bold flavors dancing across grilled meats with fiery pepper and aromatic spice blends. Culinary adventurers discover a bold marinade that transports palates straight to island kitchens with intense, authentic zest.
Ingredients
Scale
Peppers and Aromatics:
- 3 Scotch bonnet peppers (or habaneros)
- 4 cloves garlic
- 4 green onions, chopped
- 1 small yellow onion, chopped
Spices and Seasonings:
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon thyme leaves (fresh or dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes (optional, for extra heat)
Liquid Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
Instructions
- Gather all the ingredients and prepare a food processor or high-powered blender for creating the vibrant Jamaican jerk sauce.
- Transfer the entire collection of ingredients into the blending apparatus, ensuring each component is added carefully.
- Activate the blender and pulse until the mixture transforms into a completely uniform, silky-smooth texture with no visible chunks.
- If the sauce appears too thick, incrementally introduce water – one tablespoon at a time – to achieve the desired flowing consistency.
- For optimal flavor development and meat penetration, allow the sauce to marinate proteins for a minimum of two hours, with an overnight soak recommended for maximum taste infusion.
- When not immediately using the sauce, transfer the prepared mixture into a sealed, airtight container to maintain freshness.
- Refrigerated jerk sauce maintains its robust flavor profile for approximately one week, while freezing extends preservation potential for future culinary adventures.
- Prior to each use, stir the sauce thoroughly to reincorporate any natural separation that might occur during storage.
Notes
- Balance heat levels by adjusting the number of scotch bonnet or habanero peppers to match your spice tolerance, using fewer peppers for a milder sauce.
- Enhance flavor depth by toasting whole spices like allspice berries and black peppercorns before grinding them, which releases more intense aromatic compounds.
- Create a vegan-friendly version by replacing honey with maple syrup or agave nectar, maintaining the sauce’s signature sweet-spicy profile while keeping it plant-based.
- Extend sauce versatility by using it not just as a marinade, but as a dipping sauce, sandwich spread, or flavor booster for roasted vegetables and grains.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: Jamaican
Nutrition
- Serving Size: 4
- Calories: 430
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 150 mg