RCI-SC.005.0081.001
Jamaican Jerk Sauce
You may use allspice berries, if available, but use enough to give the equivalent of ½ cup ground. Allspice berries and Scotch bonnets are key ingredients. Keep this sauce refrigerated and it will keep forever.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- 1/4 cup
- 1/4 cup
- 3 unit
- 3 unit
- ground thyme or 2 tbsp thyme leaves1/2 tbsp
- 1 bunches
- 1/2 tsp
- 1/4 tsp
- 1 unit
- soy sauce to moisten1 tbsp
Method
1
Remove the stems and seeds from the scotch bonnet peppers, handling them with caution as they are very hot. Chop the peppers finely into small pieces.
2
Mince the garlic cloves finely and chop the scallions into roughly 1-inch pieces, separating the white and green parts.
3
Combine the ground allspice berries, packed brown sugar, cinnamon, nutmeg, and ground thyme in a large bowl.
4
Add the minced garlic, chopped scotch bonnet peppers, white and green parts of the scallions, and salt and pepper to the dry mixture.
5
Stir all ingredients together, then pour in the soy sauce and mix until a thick paste consistency forms. Add more soy sauce if the mixture seems too dry.
6
Transfer the jerk sauce to a food processor and blend until it reaches a smooth or slightly chunky consistency, depending on desired texture, about 1-2 minutes.
7
Taste the finished sauce and adjust seasonings with additional salt, pepper, or soy sauce as needed. The sauce should have a balanced heat with warm spice notes.