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Home » Recipes » Jamaican Jerk Sauce

Jamaican Jerk Sauce

by Mike Hultquist · Apr 22, 2019 · 50 Comments

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This Jamaican jerk sauce recipe is made with fiery Scotch Bonnet peppers, aromatics and spices, a must for spicy sauce lovers, great with chicken or shrimp!

Jamaican Jerk Sauce Recipe

Jamaican Jerk Sauce Recipe

We're working our way into Caribbean cuisine today, my spicy food loving friends. When it comes to spices and big flavors, the Caribbean has you covered, particularly Jamaica.

This part of the world doesn't shy away from cooking with spicy chili peppers, like the wonderfully fiery Scotch Bonnet pepper that rivals the habanero pepper in both heat and flavor.

With such a lush location and prime growing conditions, the freshest of the fresh ingredients are the norm, the hot peppers are abundant, and the spices are in bloom. I  greatly enjoy visiting the Caribbean just for the food.

Case in point - Jamaican Jerk Sauce. This is a recipe you'll like to print and keep in your back pocket for those moments when you want that flavor punch of the Caribbean.

It's a warming and rather fiery Caribbean jerk sauce, though it's also easy to customize to your own preferred levels. I'll discuss how you can do that below.

It's also key to Jamaican Jerk cooking.

What is Jerk Cooking?

Native to Jamaica, jerk cooking is a cooking method where meat is either marinated or dry-rubbed with a mixture of seasonings and ingredients referred to as Jamaican Jerk Spice. Jamaican jerk sauce is integral to authentic Jamaican jerk food.

Chicken or pork are the most common foods cooked this way, though it's great with seafood as well, just without any low and slow cooking.

Jerk sauce is so important to Jamaican cuisine that the Jamaican government wants to copyright the term "Jamaican Jerk". They say that "just as Mexico is known for its Tequila, and France for Champagne, Jamaican Jerk is protected internationally from misrepresentation."

I have my own personalized Jamaican jerk recipe that I'm sharing with you that includes a nice level of that heat and spice, as well as a number of other fresh ingredients and other components that make it one of my favorites. It's definitely the best.

For now, let's discuss how to make Jamaican jerk sauce, shall we?

Jamaican Jerk Sauce Ingredients

Jamaican jerk sauce consists of a number of ingredients that can vary from cook to cook. These are my preferred ingredients and ratios, with some ranges to consider depending on your personal tastes.

  • Scotch Bonnet Peppers. An important element for flavor and heat.
  • Other Vegetables. Red onion, garlic, scallions.
  • Liquids. Soy sauce, vinegar, lime juice, olive oil. Pineapple juice is a popular addition I sometimes uses.
  • Spices. Ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt and black pepper.

There are variations, of course, but these are the ingredients I use.

Jamaican Jerk Sauce ingredients

How to make Jamaican Jerk Sauce - the Recipe Method

Add all of the ingredients to a food processor or blender - scotch bonnet peppers, red onion, garlic cloves, scallions,  soy sauce, vinegar, olive oi, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, and salt and pepper. 

Blend until smooth, or until you achieve the consistency you desire.

Boom! That's it. Very easy, right? It's a great recipe. Jamaican jerk sauce is an easy recipe to make.

Use immediately.

Storage and Leftovers

Store any leftover Jamaican jerk sauce in the refrigerator in an airtight container. Use within 2 weeks.

You can also freeze it in freezer containers for up to 6 months. I like to freeze it in smaller portions.

The Taste of Jamaican Jerk Sauce

This sauce is rather piquant and will certainly bring the spice. Aside from the obvious heat, the broad mixture of spices are fresh, so you'll get plenty of bite and fresh flavor.

It is quite herbal and notably Caribbean with the use of nutmeg, allspice and fiery scotch bonnets. You can cook the sauce to blend the flavors more, though they will be more mellow when merged.

Adjust Heat Factor & About the Peppers

This is a fairly hot sauce recipe. I rate it as medium-high because of the inclusion of the Scotch Bonnet peppers. Scotch Bonnet peppers offer quite a bit of heat. They range from 100,000 to 350,000 Scoville Heat Units (SHU) which is anywhere from 12 to 140 times hotter than a jalapeno pepper.

Scotch Bonnet Chili Peppers

Use habanero peppers as a substitute.

If you'd like a milder version of this recipe, either reduce the amount of Scotch Bonnets used, or replace with with milder peppers. I think this is great with just about any aji chili peppers. Or, try it with the more commonly found milder banana peppers or any colorful sweet pepper.

Of course if you're looking for something even hotter and spicier, you can incorporate hotter peppers, like ghost peppers or the crazy wildly hot Carolina Reaper. Yes!

Or just add in some spicy chili flakes or powder to achieve the spice level you desire.

Safety When Handling Hot Peppers

When working with hot chili peppers, it is important to wear gloves when handling them both in raw and dried forms. The oils can get on your skin and cause burning sensations. 

Need help? How to Stop the Chili Pepper Burn On Your Skin.

Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. 

Grilled Jerk Chicken Wings Recipe

Serving Ideas for Jamaican Jerk Sauce

  • Slather this Jamaican jerk sauce on wings, or chicken of any type, pork, or seafood. Jamaican Jerk Chicken is an amazingly flavored dish, as are Jamaican Jerk Wings.
  • I love it slathered over shrimp or pretty much any whitefish. It's wonderful with mahi mahi or swordfish.
  • It's also an integral part of making a Jamaican Jerk Marinade.
  • Swirl it into soups or stews for a flavor blast. Mix it with sour cream or crema for a simple spicy dip. So many ways to use it.

That's it, my friends! I hope you enjoy your jerk sauce! Keep it spicy for me! Let me know how it turns out for you.

Try Some of My Other Popular Recipes

  • Jamaican Jerk Seasoning
  • Caribbean Jerk Hot Sauce
  • Rasta Pasta
  • Jerk Rubbed Grilled Corn on the Cob
  • Jamaican Rice and Peas
Jamaican Jerk Sauce in a bowl, ready to serve

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.

Jamaican Jerk Sauce Recipe
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Jamaican Jerk Sauce Recipe

This Jamaican jerk sauce recipe is made with fiery Scotch Bonnet peppers, aromatics and spices, a must for spicy sauce lovers, great with chicken or shrimp!
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Course: Main Course, sauce
Cuisine: American, Jamaican
Keyword: hot sauce, jamaican, sauce, scotch bonnet, spicy
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Calories: 63kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 13 votes
Leave a Review

Ingredients

  • 4-6 Scotch Bonnet peppers chopped
  • 1 small red onion chopped
  • 4-6 garlic cloves chopped
  • 4 stalks scallions end trimmed
  • 1/4 cup soy sauce
  • 1/4 cup vinegar (optional - use white vinegar or apple cider vinegar, to your preference)
  • 2 tablespoons olive oil
  • Juice from half a lime
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon dried thyme or use fresh, if available
  • Salt and pepper to taste I usually use 1 teaspoon salt and 1 tablespoon black pepper

Instructions

  • Add all of the ingredients to a food processor. Process until smooth, or until you achieve the consistency you desire.
  • Use immediately. Store the leftovers in the refrigerator in an airtight container.

Notes

Heat Level: Medium-Hot. You will get a good level of heat from Scotch Bonnets, which are very comparable to habanero peppers in both heat and flavor.
You can bring up the heat by incorporating more Scotch Bonnet peppers, or by using hotter peppers or chili flakes. Bring down the heat level by reducing the Scotch Bonnets, or by replacing them with milder peppers.

Nutrition Information

Calories: 63kcal   Carbohydrates: 6g   Protein: 1g   Fat: 3g   Sodium: 408mg   Potassium: 74mg   Sugar: 4g   Vitamin A: 105IU   Vitamin C: 9.8mg   Calcium: 21mg   Iron: 0.5mg
Jamaican Jerk Sauce Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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    Recipe Rating




  1. Kwanjai Techawatanasuk says

    March 14, 2023 at 7:00 am

    I really love and want to cook Jerk Chicken. I live in South East Asia and really can't find bonnet peppers. Does it really make the dish without Bonnet pepper? What can i substitute for that? Thank you

    Reply
    • Mike Hultquist says

      March 14, 2023 at 7:26 am

      Kwanjai, yes, you can use habanero peppers for this recipe, or use other hot peppers that have a fruity flavor.

      Reply
  2. Kevin says

    November 22, 2022 at 10:07 am

    5 stars
    Grew scotch bonnet chillis for first time this year.
    Tried this recipe last week and loved it so much just done another batch for this week.
    Marinated the chicken overnight for extra flavour.
    My go to recipe now for jerk sauce.
    Thanks
    Kevin

    Reply
    • Mike Hultquist says

      November 22, 2022 at 2:58 pm

      Glad you enjoyed it, Kevin!

      Reply
  3. NM Mateo says

    June 08, 2022 at 9:15 am

    5 stars
    My "go to recipe" when in the mood for Jerk Chicken!
    Very flavourful and just the right amount of heat

    Reply
    • Mike Hultquist says

      June 08, 2022 at 11:26 am

      Perfection right there! I love it.

      Reply
    • Alistair Armour says

      September 20, 2022 at 9:07 am

      Can this be used as a dipping sauce?

      Reply
      • Mike Hultquist says

        September 20, 2022 at 11:05 am

        Yes, you can use it that way. You might puree it a bit more, maybe thicken it a bit. Try swirling some into sour cream for a creamy style dip.

        Reply
  4. S. Young says

    May 16, 2022 at 10:10 am

    5 stars
    Scotch Bonnets and Thai chilis were on sale... Yay. Just made this, and bookmarking for later. Definitely a new fave. Ten stars! Substituted a couple of things, inc using nigella seeds and oil, some cumin...Leaving the batch to blend flavors, but it is truly amazing already. Great marinade. Thanks!

    Reply
    • Mike Hultquist says

      May 16, 2022 at 10:49 am

      Excellent, yes! Super happy you loved it!

      Reply
  5. Hilary says

    February 22, 2022 at 10:17 pm

    Can I use as is to make chili or do I need to make any adjustments? It's hard to find fresh Scotch Bonnet where I live, so may need to substitute Scotch Bonnet sauce.
    Hilary

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 23, 2022 at 7:15 am

      Hilary, I've never made a pot of chili with this, but I think it would be very interesting! Jamaican Jerk Chili! I'd give it a go. Let me know how you like it if you make it. =)

      Reply
  6. Kevin says

    July 31, 2021 at 12:05 pm

    5 stars
    How long can I store it in fridge or can I freeze it looks yummy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 01, 2021 at 7:55 am

      Kevin, this should last a few weeks easily possibly longer. You can freeze it as well. Enjoy!

      Reply
  7. Alison says

    January 26, 2021 at 8:14 am

    Do you think I add this to crème fraîche to make a creamy sauce? Trying to find a way of making a Slimming World friendly version of a creamy jerk chicken

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 26, 2021 at 9:03 am

      Alison, yep, you can do that. I often use either Mexican crema or sour cream to make creamy sauces and soups without all the calories of heavy cream. Let me know how it goes for you.

      Reply
  8. Karl says

    January 16, 2021 at 7:00 pm

    5 stars
    Tried this today, Thankyou me and my girlfriend loved it on chicken. Also great for jerk fry’s with a cheese sauce

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 17, 2021 at 9:20 am

      Great! Glad you both enjoyed it, Karl! Thanks.

      Reply
  9. Sandra Miller says

    December 27, 2020 at 12:19 am

    I didn't try the recipe; so I can't rate it, but I'm wondering how long it will keep on the shelf and if it will spoil if not refrigerated.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 27, 2020 at 9:37 am

      Sandra, this would need to be refrigerated for storage and should last at least a week or longer, as there is quite a bit of vinegar as a preservative. If you want shelf storage, look into water bath preserving or use a pressure canner. Check the pH first. Shoot for 3.5 or lower for home canning. I hope this helps.

      Reply
  10. Cobra Dan says

    October 30, 2020 at 2:19 pm

    5 stars
    Had a tough time rating this one. Made the sauce and used it on my wings and thought it was too sweet and cinnamony. Added orange juice for a marinade and it was soooo good!! So I gave it 5 stars anyway!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 30, 2020 at 2:43 pm

      Thanks, Cobra. Definitely worth a note to adjust a bit next time to your preference. I appreciate it!

      Reply
  11. Herline Joseph says

    October 10, 2020 at 2:01 pm

    Hi is this to marinade the chicken or meat before grilling or is this a sauce to go over the meat after. It sames to be a marinade. However when I buy jerk there is a sauce that comes over it or on the side. Can I get a recipe for that please.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 10, 2020 at 2:10 pm

      Hi, Herline. You can use this for both. It's more for a sauce, but can be used as a marinade. I add in orange juice when making a marinade from this. Let me know how it goes for you. Enjoy!

      Reply
  12. Victor says

    October 10, 2020 at 1:31 am

    5 stars
    This Sauce is Amazing!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 10, 2020 at 1:38 pm

      Thanks, Victor!

      Reply
  13. Carl says

    September 26, 2020 at 6:09 pm

    I haven't try it et. But it looks good. Would it work as a sausage mix to make sausage.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 27, 2020 at 6:01 am

      Carl, I think that would be outstanding. Jamaican Jerk sausages! I love it.

      Reply
  14. Dwayne says

    September 24, 2020 at 1:33 pm

    Hey buddy! Tell me, is there anyway to make this have a longer shelf life? Can you ferment it and store it? Or will this ruin it?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 24, 2020 at 2:15 pm

      Hey, Dwayne. You can water bath this sauce, though you might need to add a bit more vinegar or citrus to get the pH down to 3.5 or lower (best for home preserving). Or you can use a pressure canner. You can also freeze it. I don't believe you can ferment it with all of these ingredients. I hope this helps.

      Reply
  15. Bob says

    September 13, 2020 at 12:08 pm

    5 stars
    I've made this in the past couple of years with my habaneros and always loved it, but I grew scotch bonnets for the first time this year, and I do think it makes a difference. Completely awesome! I garden in a community spot with a lot of folks from around the Caribbean and I can't wait to share this with them.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2020 at 7:35 am

      Great! Thanks, Bob!

      Reply
  16. Ratna says

    June 01, 2020 at 5:34 am

    5 stars
    Just tried it and I LOVEEEEEEEE it.. This sauce is sooo gooodddd. Thanks for sharing this recipe <3<3<3

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 01, 2020 at 6:14 am

      Yes! Thanks, Ratna! Glad to hear it.

      Reply
  17. Dennis says

    May 23, 2020 at 3:51 pm

    5 stars
    Tried this today and just loved it! Totally awesome!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 25, 2020 at 10:18 am

      Thanks, Dennis! I appreciate it!

      Reply
  18. Nafisah says

    April 17, 2020 at 10:28 pm

    Awesome sauce. Vibrant, rich and full of flavor blast.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 18, 2020 at 11:10 am

      Thanks! Glad you enjoyed it.

      Reply
  19. Charles says

    March 25, 2020 at 7:13 am

    5 stars
    OOOO my goodness. Used this sauce twice. On wings and ribs. Wings were great but the ribs were so much better. I let them marinate
    longer and I made for great flavor as I put them on the grill and slow cooked them, then I poured the remaining marinate over the ribs and let it burn on. the flavor was so unbelievable. My family destroyed them in minutes. It is a staple in the food menu all year long.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 25, 2020 at 7:28 am

      That's great, Charles! Super happy you loved it! I want some of those ribs!

      Reply
  20. Wayne Coleman says

    December 16, 2019 at 8:24 pm

    Us this jerk sauce same as the ones they give you in a cup on the sides w/ur orders?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 17, 2019 at 7:36 am

      Hi, Wayne. I'm not sure if this is the same jerk sauce as where it is served on the side, but it's probably close.

      Reply
  21. Dan Heiles says

    November 07, 2019 at 4:17 pm

    Hi Mike
    Thanks so much for a great and authentic jerk recipe.
    If I may ask the ratios in the above recipe are for what size container?
    I am looking to make multiple jars of this sauce and I don't want to run out
    of ingredients.
    I just joined your site and I am really looking forward to reading up on everything.
    Cheers
    Dan

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 08, 2019 at 8:28 am

      Thanks, Dan. This recipe made a couple of cups or so, though much will depend on the size of your peppers. It will very easily scale up. Let me know how it turns out for you. Cheers!

      Reply
  22. Steve kovacs says

    October 13, 2019 at 9:47 am

    5 stars
    Too bad there are not more than 5 stars!! This jerk sauce is fantastic! I've made it around 4 0r 5 times this summer. I tried it on chicken in the oven, it was good. It is fantastic when I marinated leg quarters in it and put the on a slow grill! The taste is perfect! I need to smoke the chicken and the sauce them! Great recipes on this website. Keep them coming. Love the hot stuff!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 14, 2019 at 6:16 am

      Thanks, Steve! I really appreciate it!! Will do!

      Reply
  23. Kristina Mobayed says

    May 03, 2019 at 2:18 am

    Hi Michael,
    How long will it last in fridge?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 03, 2019 at 7:20 am

      Hi, Kristina. This will easily last a week in the fridge. You can freeze it, also, to last 3 months or so. I hope you enjoy it.

      Reply
  24. Charles P. says

    April 22, 2019 at 4:49 pm

    5 stars
    Wonderful sauce. Quite piquant, indeed. Letting this bloom in the refrigerator as we speak. Another winner.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 22, 2019 at 4:49 pm

      Thanks, Charles!

      Reply

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Mexican
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.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_a4972e-b9 .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_a4972e-b9 .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_a4972e-b9 .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Sauces
Seasonings
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#kt-layout-id_ae75be-09 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_ae75be-09 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_ae75be-09 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_ae75be-09 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_ae75be-09 img { margin-bottom: 0px;}
.kadence-column_ee6fa5-e5 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col,.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_ee6fa5-e5{position:relative;}
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