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.




10 min


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