jamaican jerk sauce recipe

Name: Jamaican Jerk Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Cuisine: Caribbean
Ingredients: 1/2 cup(s) ground allspice berries; 1/2 cup(s) packed brown sugar; 8 clove(s) garlic; 6 - scotch bonnet peppers, seeded and cored (wear gloves!); 1 tablespoon(s) ground thyme or 2 tablespoons fresh thyme leaves; 2 bunch(es) escallions (green onions); 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) fresh nutmeg; - kosher salt and black pepper to taste; 2 tablespoon(s) soy sauce to moisten

30 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on May 26, 2014

Thyme, allspice, Scotch bonnet peppers, and garlic are key ingredients in Jamaican jerk recipes. It is supposed to be quite spicy, so do not skimp on the peppers. Use this authentic spicy jerk rub on chicken, pork, fish, or vegetables. If you have any leftover sauce, refrigerate it. It will keep a very long time. Be sure to wear gloves when cleaning the peppers and putting on the marinade. The peppers will mellow a bit with heat.

Rate

prep time 15 Min

cook time 15 Min

method Refrigerate/Freeze

yield Makes 2 Cups

Ingredients

1/2 cup ground allspice berries
1/2 cup packed brown sugar
8 cloves garlic
6 - scotch bonnet peppers, seeded and cored (wear gloves!)
1 tablespoon ground thyme or 2 tablespoons fresh thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon fresh nutmeg
- kosher salt and black pepper to taste
2 tablespoons soy sauce to moisten

How To Make jamaican jerk sauce recipe

Step 1

Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.

Step 2

You 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.)
Step 3

Keep this sauce refrigerated and it will virtually keep forever. Feel free to increase the hot peppers and garlic.
Step 4

Rub 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.
Step 5

The jerk sauce may also be used with fish, but use a firm-fleshed fish like grouper.
Step 6

Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential.
Step 7

Meat will be smoked "pinkish" when done, and the skin will be nice and dark.
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