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Christine’S Jamaican Jerk Sauce

Christine's Jamaican Jerk Sauce recipe image
This authentic Jamaican jerk sauce is a vibrant fusion of sweet, spicy, and savory flavors, perfect for marinating chicken, pork, or fish. The base of rich brown sugar balances the intense heat of fresh Scotch Bonnet peppers, while a complex blend of allspice, thyme, cinnamon, and nutmeg adds deep aromatic warmth. Fresh garlic and scallions provide a sharp, pungent kick that cuts through the richness. This versatile sauce is ideal for grilling over charcoal, imparting a smoky, charred crust to your proteins. It can be made in bulk and stored for weeks, making it a staple for quick weeknight dinners or festive gatherings. The texture is smooth yet robust, clinging beautifully to meat for maximum flavor penetration.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 365.0
Description
This authentic Jamaican jerk sauce is a vibrant fusion of sweet, spicy, and savory flavors, perfect for marinating chicken, pork, or fish. The base of rich brown sugar balances the intense heat of fresh Scotch Bonnet peppers, while a complex blend of allspice, thyme, cinnamon, and nutmeg adds deep aromatic warmth. Fresh garlic and scallions provide a sharp, pungent kick that cuts through the richness. This versatile sauce is ideal for grilling over charcoal, imparting a smoky, charred crust to your proteins. It can be made in bulk and stored for weeks, making it a staple for quick weeknight dinners or festive gatherings. The texture is smooth yet robust, clinging beautifully to meat for maximum flavor penetration.
Ingredients
  • 1/2 cup Ground Allspice
  • 1/2 cup Brown Sugar
  • 6 cloves Garlic
  • 4 whole Scotch Bonnet Peppers
  • 1 tablespoon Ground Thyme
  • 2 bunches Scallions
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 2 tablespoons Soy Sauce
Directions
  1. 1
    Prepare the Scotch Bonnet peppers by removing the stems; keep seeds for maximum heat or remove them for a milder sauce.
  2. 2
    Peel the garlic cloves and roughly chop the scallions, including the white and light green parts.
  3. 3
    Place the peppers, garlic, scallions, brown sugar, ground allspice, thyme, cinnamon, and nutmeg into a food processor.
  4. 4
    Add the soy sauce to the processor to help moisten the mixture and aid in blending.
  5. 5
    Blend the ingredients until you achieve a smooth, consistent paste, scraping down the sides as needed.
  6. 6
    Transfer the sauce to an airtight container; it can be used immediately or refrigerated for up to several weeks.
  7. 7
    To use, rub the sauce generously over chicken, pork, or fish, ensuring it gets under the skin if possible.
  8. 8
    Marinate the protein for at least 2 hours, or preferably overnight, for the best flavor penetration.
  9. 9
    Grill the marinated meat over low charcoal heat until cooked through and nicely charred.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 365.0kcal
% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 39.8mg2%
Total Carbohydrate 93.4g32%
Dietary Fiber 25.0g100%
Sugars 32.1g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jamaican, jerk, sauce, marinade, scotch bonnet, allspice, thyme, garlic, spicy, caribbean, grilling, bbq, vegan, homemade, pepper, spices, heat, aromatic, chicken marinade, pork rub
Read it online: https://www.chefs-mate.com/recipe/christines-jamaican-jerk-sauce/