Jamaican Jerk Sauce Recipe
This Jamaican jerk sauce recipe is made with fiery Scotch Bonnet peppers, aromatics and spices, a Caribbean flavor blast, great with chicken or shrimp! A must for spicy food lovers.
Servings: 8
Calories: 63kcal
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.
Video
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
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