Authentic Jamaican Jerk Sauce

Ingredients

Scotch bonnet peppers

2, seeded and chopped

Green onions

4, chopped

Garlic cloves

3, minced

Fresh ginger

1 tablespoon, grated

Soy sauce

1/4 cup

Lime juice

1/4 cup

Brown sugar

2 tablespoons

Ground allspice

1 tablespoon

Ground cinnamon

1/2 teaspoon

Ground nutmeg

1/2 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

1/4 cup

Instructions

1. 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.
2. Blend the mixture until it forms a smooth and consistent sauce.
3. 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.
4. Taste the sauce and adjust the seasoning if needed. Remember, the heat level should be high, but not overpowering.
5. 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.
6. 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.