Authentic Jamaican Jerk Sauce

Authentic Jamaican Jerk Sauce


1/2 lb scotch bonnet or habanero peppers, stems removed
1 small onion, chopped
3 scallions, chopped, white and green parts
8-10 sprigs fresh thyme, stems and leaves
3 tbs kosher salt
2 tbs black pepper
2 tbs whole allspice berries
1 1/2 tbs fresh ginger, chopped
1 tsp freshly ground nutmeg
4 large cloves garlic
1/2 cup white vinegar
1/2 cup soy sauce

When cooking Jamaican Jerk, typically a dry and wet rub is used. This wet rub can be used for meats and seafood. This recipe is very spicy and calls for 1/2 pound of scotch bonnet peppers. If you want less heat reduce the peppers by half.

  • Add all ingredients to a blender and blend until smooth.
  • Rub the mixture over the desired meats or seafood and refrigerate for at least 6 hours.
  • Jerked foods are best cooked over a charcoal fire, but you may cook them in the oven.
  • This recipe makes about 2 1/2 cups.


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