Authentic Jamaican Jerk Sauce

Ingredients
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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