Jamaica Jerk Sauce – Homemade and Easy
Today’s post is a long long (too long) time coming. Throughout the years, I have always gotten the same question,
“Can I get more Caribbean recipes please??”
Okay friends. I have heard you! While I already have a few Caribbean recipes up here, here, there and here, I know you’re ready for more. I always thought you guys were covered, I mean, there are so many Caribbean and more specifically, Jamaican recipes out there! However, one night Gav and I took a deep dive and realised that there weren’t actually a lot of Jamaican recipes, by *actual* Jamaicans. SO, I’ve got you friends!!
I’m starting a new mini series here called the “Jamaica Series.” Where I’ll be making some great, authentic Jamaican recipes that may feature a *tiny* twist in order to veganise it. I’ll also be sharing more of me in those posts and about my birth country, Jamaica! P.S. if you haven’t checked out my Vegan Ackee and Saltfish recipe with a HOW TO video for a whole Jamaican breakfast, go check it out now!
If you’re from a culture who is fiercely protective of its traditional food, you may know how I feel right now. In my head for months I’ve avoided this because Jamaicans are pretty unforgiving about you changing their traditional recipes! However I realised I had to get over that because at the end of the day, I’m truly a Jamaican at heart, through and through, vegan or not.
So let’s dive right in. We wanted to start with Jamaica Jerk Sauce because it is like, the hallmark of Jamaican cooking. Jerk sauce is actually one of two products made in Jamaica that are properly protected via worldwide trademark – the other one being our rum. “Jamaica Jerk” is a phrase you hear often, but of course here in Jamaica it’s just jerk. If you’ve never tried jerk sauce, you’re in for a treat. Think of the best spicy sauce that you know. Now get rid of that thought because you’re about to truly meet the best ever. With a combination of scotch bonnet peppers, pimento (all spice), nutmeg, soy sauce and thyme amongst other seasonings, jerk sauce is JAMAICA in a bottle. You get hints of sweet, salty, lots of spicy and a kick of flavour that can only be described as “island-y”.
You can use jerk sauce for a multitude of ways. It could be used to add some heat to any ready made meal, or to use as a marinade. I’ve been known to add a dollop of jerk sauce to everything from:
- spicing up quinoa/rice
- adding it to veggie burgers before
- Adding it to sandwiches as a spread
- Using it as a marinade for veggies before bbqing
- As a marinade for cauliflower steaks
- Using it as a marinade for tofu
- Swimming in it
These are just a few ways you can use jerk sauce, to show you its wide use.
In its current state, I’ve made the sauce so that its consistency is similar to an actual sauce – thin enough to pour, but thick enough to properly embody all the flavours. Want a thicker wet rub? Simply reduce the water a bit.
Let’s talk about substitutes. If you can prevent it, please don’t substitute *anything*. More than likely you can find all the ingredients in the international section of your supermarket, or if you’re in Jamaica, definitely everywhere easily and cheaply. The only substitute that’s totally okay is the amount of peppers. We used organic scotch bonnet peppers, which according to Gavin are “no joke on the heat scale compared to regular scotch bonnet peppers.” Where he usually sweeps through a whole pack, one pepper suddenly lasted him up to three meals, since the flavour is much purer. I started this at a medium high heat level. Well, I think it’s a great heat that allows you to actually taste the ingredients while still delivering a punch. Adjust accordingly for your taste buds. If you’re not so sure, start with just one, and work your way up!
If you have to substitute and can’t find scotch bonnet peppers, habanero peppers are your next best bet. They do not taste exactly alike, however will do in a pinch.
Okay friends. Dive into this recipe and I hope you enjoy! Please remember a few important tips:
- This is spicy. When opening your blender do not stick your head over it because the flumes will fly right into your face.
- Please – wear gloves while cutting your scotch bonnet peppers or managing them. Either that or wash your hands immediately. Let me tell you – getting that burn out from under your nails takes days.
- This uncharacteristically lasted over a week in our house because we went on a trip the day after I made it. Gav tasted it again as soon as we came back and said that the flavours were really taken to the next level because they were allowed to sit. Great jerk sauce is like fine wine, or in this case, well aged rum.
- Ingredients matter. If you’re Jamaican, don’t just grab what’s already in your fridge or pantry if it isn’t fresh! I know we all have a pack of scallion dying in our fridge – don’t use that. I went out and even got some fresh pimento seeds which made all the difference. You truly taste it all here – down to the hints of nutmeg throughout when you use fresh and in season ingredients.
This was such a new experience for me to share this and I hope you truly love it! I’ll be back with way more Jamaican recipes – enjoy friends!
Jamaica Jerk Sauce – Homemade and Easy
Ingredients
- 4 organic scotch bonnet peppers*, 3 ¼ oz
- ½ large red onion or 1 medium yellow onion, chopped
- 6 cloves garlic
- 5 stalks of scallion
- 1/4 cup white vinegar
- 1/4 cup soy sauce, use dark soy sauce for a dark colour
- 1 ½ teaspoons sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons fresh pimento seeds
- 2 tablespoons brown sugar, I used organic
- 1 teaspoon of freshly grated nutmeg
- 2 tablespoons oil
- 7 sprigs of fresh thyme
- Squeeze lime
Instructions
- Add all the ingredients to a high speed blender and blend until completely incorporated. Pour into a sanitised jar and place in your fridge.
- You can enjoy immediately or let flavours meld together for as long as you like! Enjoy friends!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I just got back from a cruise with Jamaica as one of our ports-of-call. I bought some jerk rub, but I wanted to add sauce with it on whatever I use it on. I have some dried all spice berries. Can I throw those into my food processor, or do I need to soak them a bit first?
Hi Sara,
There’s nothing like grinding it fresh! If you have a coffee bean grinder that would be best to blend them there, or a mortar and pestle! Pimento (all spice berries) need a real grinding in order to get pulverized! No need to soak.
This sauce is legit incredible. Addictive. Drink it straight from the jar. My friends will come over for smoked meats and ask if I made the jerk sauce when there’s no jerk chicken on the menu. 5 stars, certified fresh. P.S. I use habaneros because scotch bonnets are impossible to find, still yields this result (though I expect it’d be even better with scotch bonnets).
Hi Jack!
So so stoked to hear that you loved this sauce. Sounds like it’s a hit with your friends. Thank you so so much for taking the time to share a review here—means the world to us!!
Excited to give this a shot but I have a few questions. I usually use urban accents jerk marinade but I’m trying to get away from using premade sauces. That one is mild but I don’t mind a bit of spice would you suggest I use peppers without seeds for just a bit of spice?
Next, what is the total quantity this recipe yields? Lastly, would it be possible to blend the ingredients and add to a crockpot with raw chicken thighs or do you still recommend cooking before using it in a slow cooker? I want to use this sauce in a meal prep situation, TIA!
Hi Alyssa,
Excited for you to give this one a whirl too! I’d go with one pepper, and remove the seeds. You can always add more if you want more spice so that’s a great starting point. This recipe makes about 2-2.5 cups, and the sauce can absolutely be used raw!! Enjoy.
Amazing. So good! Thanks! About how much lime do you usually put in? The recipe says a “squeeze” but the video looked like most of half a lime? Is that about a tablespoon? My lime was kinda dry so I used about 3/4 of it, but I was totally guessing. And do 4 of your scotch bonnets really weigh 3.5 oz? I grew my own (couldn’t find them near me, but wouldn’t let that stop me), and 4 large ones weighed only 1.8 ounces. Plenty spicey for my taste as is, but curious if your peppers are twice the size of mine. Thanks again!
Hi Robert!
So the limes in Jamaica are very small compared to US limes – Jamaican limes are what I used in the video! Which is why it might have looked like a “lot” of liquid. Some readers have shared that just a squeeze worked better for them than an entire lime so I wanted to err on the side of caution for how much to add!
I’m sure your weight is perfectly fine – the Jamaican scotch bonnet peppers in Jamaica I used might have been huge! I remember getting them from the farmer’s market and they were very large ha! Your notes have been very helpful so I’ll adjust the weight for that one. Thank you for sharing that you enjoyed and for your questions!!
Been using this as my go to Jerk sauce for over 2 years now and it’s absolutely incredible. Got some chicken legs and thighs marinating in the fridge right now ready to cook in my Ninja Woodfire tomorrow. Will be the first time cooking this Jerk chicken with the addition of whisky smoke chips. Thank you so much!
just made the sauce with scotch bonnets from the garden and i love it. thanks for the recipe. wondering though with all the fresh ingredients and no heating. is it really safe long term or will it go bad in say 6 months? thanks again!
Hi Eric!
You’re so welcome – I love that you grow scotch bonnets peppers!! The jerk sauce will last in the fridge for about 1-3 months! If you want it to last longer you can definitely freeze it. I hope this helps!
The taste is fantastic but mine looks more green and isn’t as thick. Any thoughts on what to adjust? Dark brown sugar? Dark soy sauce?
Hi Lisa,
So happy to hear this and great questions! There are a couple things that can affect this – mainly using dark soy sauce yes will give you a much darker colour, and the size and I would say depth of colour of your scallions! Jamaican scallions are more light green in colour I’ve usually found whereas scallion in the US is much larger and has a much darker green hue. If you also added in green scotch bonnet for example that will contribute to the colour too. In terms of thickness be sure to watch the video since the photos might appear to make it like more paste like but it’s definitely more sauce like! If it’s still too thin for your taste then you can start by blending everything together without only 2 tablespoons of vinegar, but just be aware that it won’t last as long in your fridge (maybe a week less but be sure to do the smell and taste test) since the vinegar does also act as a preservative (but it is the main liquid contributor). I hope this helps a lot!