Jerk Sauce

I can't think of any sauce more suited for grilling than this sweet, fiery, and flavor-packed homemade Jerk Sauce. Complex flavors burst from habanero peppers, pineapple juice, herbs, and spices. You'll love this sauce as a marinade, seasoning, or dip.

Makes 1 cup

Course sauce

Cuisine Jamaican

Diet Gluten Free

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 92kcal

Author Imma

Ingredients

4 sprigs fresh thyme, minced
4 stalks green onions, green and white parts chopped
½ small onion, chopped
6-8 cloves garlic, roughly chopped
1 tablespoon (17g) fresh ginger, chopped
2-4 Scotch bonnet or habanero peppers, chopped
1½ - 2 tablespoons (22.5ml) soy sauce
2 - 4 tablespoons (30-60g) brown sugar
2 tablespoons (12g) allspice, coarsely ground
1 tablespoon (8g) cinnamon
½ tablespoon (3.5g) nutmeg
½-1 tablespoon bouillon powder, optional
¼-½ cup (60-120ml) pineapple juice, adjust to the desired consistency (or water)
2 tablespoons (30ml) oil, or more

Instructions

In a food processor or blender, combine the following: thyme, green onions, onions, garlic, ginger, habanero, or Scotch bonnet pepper. Then add the soy sauce, brown sugar, allspice, cinnamon powder, nutmeg, bouillon powder, and pineapple juice. Pulse for about 30 seconds or until blended.
Heat the oil in a skillet or saucepan. As soon as the oil is hot, add the pureed ingredients. As soon as it starts to bubble, reduce heat and simmer for 7-8 minutes.
Serve with chicken, beef, or use as a spread for sandwich.

Notes

You can use pepper flakes if habanero or Scotch bonnet peppers are unavailable in your area or are too spicy for your taste. Or you can simply swap them with any hot peppers you prefer.
Wear gloves when handling these hot peppers and avoid touching your face (especially your eyes) to prevent burns.
Combine and blend the dry ingredients before adding the wet ingredients, so it comes together easier.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition