Teresa's Recipes
Authentic Jamaican Jerk Sauce
This traditional Jamaican Jerk Sauce is a vibrant and fiery blend of seasonings that will transport your taste buds straight to the heart of the Caribbean. This hot, spicy, and phenomenally flavorful marinade is perfect for grilling or roasting meats, adding a kick that enhances the overall taste. It's not just a sauce, it's a journey of flavors, encapsulating the essence of Jamaican cuisine.
Ingredients
- 2, seeded and chopped Scotch bonnet peppers
- 4, chopped Green onions
- 3, minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1/4 cup Soy sauce
- 1/4 cup Lime juice
- 2 tablespoons Brown sugar
- 1 tablespoon Ground allspice
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 cup Vegetable oil
Dietary Notes
- Servings: 1 cup of sauce
- Dish Type: Sauce
- Prep Time: 15 minutes
- Refrigeration Time: 1 hour
- Calories: 50 per tablespoon
- Fat: 4g per tablespoon
- Carbs: 3g per tablespoon
- Protein: 1g per tablespoon
- Sodium: 280mg per tablespoon
- Sugar: 2g per tablespoon
Instructions
- In a blender or food processor, combine the Scotch bonnet peppers, green onions, minced garlic, grated ginger, soy sauce, lime juice, brown sugar, ground allspice, cinnamon, nutmeg, salt, and black pepper.
- Blend the mixture until it forms a smooth and consistent sauce.
- With the blender or food processor running on a low setting, slowly drizzle in the vegetable oil. Continue to blend until the sauce is well emulsified.
- Taste the sauce and adjust the seasoning if needed. Remember, the heat level should be high, but not overpowering.
- Transfer the jerk sauce to a glass jar or airtight container. Refrigerate for at least 1 hour before using to allow the flavors to meld together.
- When ready, use the jerk sauce as a marinade for chicken, pork, or seafood. Let the meat marinate for at least 2-3 hours, or overnight if possible, before grilling or roasting.
Tips
- For a milder sauce, remove the seeds from the Scotch bonnet peppers before blending.
- The sauce can be stored in the refrigerator for up to 1 week.