This vibrant Jamaican Jerk Sauce is a staple in Caribbean cuisine, offering a complex balance of sweet, spicy, and aromatic flavors. The base relies on generous amounts of ground allspice, complemented by the pungent bite of fresh garlic and the intense heat of scotch bonnet peppers. It creates a deep, reddish-brown paste that penetrates meat and fish, tenderizing and seasoning from within. Perfect for marinating chicken, pork, or firm-fleshed fish before grilling over charcoal for that signature smoky finish. This sauce is incredibly versatile; use it as a marinade for an overnight soak or brush it on during the last minutes of cooking. Its robust flavor profile stands up beautifully to rich proteins, making it an essential condiment for any summer barbecue or exotic dinner party. Store leftovers in the fridge for extended use.
Christine’S Jamaican Jerk Sauce
Description
This vibrant Jamaican Jerk Sauce is a staple in Caribbean cuisine, offering a complex balance of sweet, spicy, and aromatic flavors. The base relies on generous amounts of ground allspice, complemented by the pungent bite of fresh garlic and the intense heat of scotch bonnet peppers. It creates a deep, reddish-brown paste that penetrates meat and fish, tenderizing and seasoning from within. Perfect for marinating chicken, pork, or firm-fleshed fish before grilling over charcoal for that signature smoky finish. This sauce is incredibly versatile; use it as a marinade for an overnight soak or brush it on during the last minutes of cooking. Its robust flavor profile stands up beautifully to rich proteins, making it an essential condiment for any summer barbecue or exotic dinner party. Store leftovers in the fridge for extended use.Ingredients
Directions
-
Remove stems and seeds from the scotch bonnet peppers if you prefer less heat, but keep them for maximum spice.
-
Peel the garlic cloves and roughly chop the scotch bonnet peppers to fit easily into your food processor.
-
Add the ground allspice, garlic, peppers, brown sugar, ground thyme, chopped scallions, cinnamon, nutmeg, and soy sauce to a food processor.
-
Pulse the mixture several times until it forms a thick, smooth, and consistent paste.
-
Taste the sauce and adjust seasoning by adding more soy sauce for saltiness or more brown sugar for sweetness if desired.
-
Transfer the jerk sauce to a jar or bowl. Use immediately as a marinade or store in the refrigerator for up to several months.
-
To cook, rub the sauce generously over chicken, pork, or fish, ensuring it gets under the skin and into crevices.
-
Marinate the protein for at least 1 hour, or preferably overnight in the refrigerator for deeper flavor penetration.
-
Grill the marinated meat over medium-low charcoal heat until cooked through and the exterior is nicely charred.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 588.5kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 65.3mg3%
- Total Carbohydrate 142.9g48%
- Dietary Fiber 28.1g113%
- Sugars 33.6g
- Protein 23.6g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
