Description
This authentic Jamaican Jerk Sauce is packed with spicy Scotch bonnet peppers, warm spices, and zesty citrus. It’s perfect for marinating chicken, pork, shrimp, or tofu and can also be used as a dipping sauce!
Ingredients
Scale
- 3 Scotch bonnet peppers (or habaneros), stems removed
- 4 cloves garlic
- 4 green onions, chopped
- 1 small yellow onion, chopped
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon thyme leaves (fresh or dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Instructions
Step 1: Blend the Sauce
- Add all ingredients to a food processor or blender.
- Blend until smooth. If needed, add 1-2 tablespoons of water for a thinner consistency.
Step 2: Use or Store
- Use immediately as a marinade or sauce. For best results, marinate meats for at least 2 hours (overnight is best).
- Store leftovers in an airtight container in the fridge for up to 1 week, or freeze for later use.
Notes
- Mild Version? Use only one Scotch bonnet pepper or swap for jalapeños.
- Extra Smoky Flavor? Add a splash of dark rum or a bit of liquid smoke.
- Serving Ideas: Perfect for grilled chicken, pork, seafood, tofu, and even roasted veggies!