• Servings 1/4 cup
  • Prep 10 min
  • Cuisine
  • Skill Level

Montego Bay Jamaican Jerk Sauce and Marinade


  • 1-2 scotch bonnet peppers, seeded and finely diced
  • 2-3 cloves garlic, finely minced or pressed
  • 1 tbs fresh ginger, grated
  • 2 scallions, finely minced, white and green parts
  • 1 tbs fresh thyme leaves
  • 1 tbs allspice
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1-2 tsp black pepper
  • 1 tbs brown sugar
  • 1 tbs vegetable oil
  • 2 tbs white vinegar
  • 2 tbs soy sauce
  • 1 tbs dark rum
  • 1/2 orange, juice and zest
  • 1 lime, juice and zest
In Jamaica there are many versions of jerk sauce, but the one common ingredient is scotch bonnet peppers, which are very hot but, in our opinion  deliver a flavor unmatched by any other hot pepper. This recipe has a lot of ingredients, but the end result is well worth it.

  • Add all ingredients to a food processor and process until smooth.
  • Brush the sauce over the meats or seafood.
  • Traditionally “jerk” is used as a marinade as well as a basting sauce.
  • This sauce is wonderful on beef, chicken, pork or seafood.
  • This recipe may be doubled or tripled, and it freezes well.
  • Makes about 1/4 cup.
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