Authentic Jamaican Jerk Sauce

  • 12 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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