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.