Name: Jamaican Jerk Sauce
Prep time: 10 min
Cook time: PT-483765H11M47S
Total time: 10 min
Cuisine: Jamaican
Ingredients: 4 organic scotch bonnet peppers (or 6-7 regular); ½ large red onion (or 1 medium yellow onion, chopped); 6 cloves garlic, peeled; 5 stalks scallion (green onions, chopped); ¼ cup white vinegar; ¼ cup soy sauce; 1 ½ teaspoons sea salt; 1 tablespoon ground black pepper; 1 tablespoon fresh ginger, grated; 2 tablespoons fresh pimento seeds (allspice, crushed); 2 tablespoons brown sugar; 1 teaspoon freshly grated nutmeg; 2 tablespoons oil (olive or vegetable); 7 sprigs fresh thyme, leaves stripped; Juice of 1 lime

Description

This authentic Jamaican jerk sauce is bold, smoky, and spicy with a perfect balance of sweetness and tanginess. Made with scotch bonnet peppers, pimento (allspice), fresh herbs, and spices, this sauce is perfect for marinating meats, glazing grilled dishes, or using as a dipping sauce.

Ingredients

Scale

4 organic scotch bonnet peppers (or 6–7 regular)
½ large red onion (or 1 medium yellow onion, chopped)
6 cloves garlic, peeled
5 stalks scallion (green onions, chopped)
¼ cup white vinegar
¼ cup soy sauce
1 ½ teaspoons sea salt
1 tablespoon ground black pepper
1 tablespoon fresh ginger, grated
2 tablespoons fresh pimento seeds (allspice, crushed)
2 tablespoons brown sugar
1 teaspoon freshly grated nutmeg
2 tablespoons oil (olive or vegetable)
7 sprigs fresh thyme, leaves stripped
Juice of 1 lime

Instructions

Prepare ingredients – 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.
Blend all ingredients – Add everything to a high-speed blender or food processor and blend until smooth.
Adjust consistency – If too thick, add 1-2 tablespoons of water.
Taste & tweak – Add more brown sugar for sweetness, more vinegar for tang, or extra pimento for smokiness.
Store the sauce – Pour into a sterilized glass jar and refrigerate for at least 24 hours to let flavors meld.
Enjoy – Use immediately as a marinade, grilling glaze, or dipping sauce

Notes

For milder sauce, use fewer scotch bonnet peppers or remove the seeds.
For extra depth, let the sauce ferment at room temperature for 24 hours before refrigerating.
Storage: Lasts up to 3 weeks in the refrigerator and 3 months if frozen.

Prep Time: 10 minutes
Cook Time: N/A
Category: Sauces & Marinades
Method: Blended
Cuisine: Jamaican

Nutrition

Calories: 40
Sugar: 3g
Sodium: 250mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg