Jamaican Jerk Sauce Recipe
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- 1/2 c
- ground allspice berries
- 1/2 c
- packed brown sugar
- 8 clove
- scotch bonnet peppers, seeded and cored (wear gloves!)
- 1 Tbsp
- ground thyme or 2 tablespoons fresh thyme leaves
- 2 bunch
- escallions (green onions)
- 1 tsp
- 1/2 tsp
- fresh nutmeg
- kosher salt and black pepper to taste
- 2 Tbsp
- soy sauce to moisten
1Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.
2You may use whole allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.)
3Keep this sauce refrigerated and it will virtually keep forever. Feel free to increase the hot peppers and garlic.
4Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities.
5The jerk sauce may also be used with fish, but use a firm-fleshed fish like grouper.
6Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential.
7Meat will be smoked "pinkish" when done, and the skin will be nice and dark.