This Jamaica Jerk Sauce is the real deal! Made with deliciously authentic ingredients, you get a mouthwatering punch of flavour made at home!
 
This Jamaica Jerk Sauce is the real deal! Made with deliciously authentic ingredients, you get a mouthwatering punch of flavour made at home! via https://jessicainthekitchen.com #veganrecipes #vegans #vegetarians #recipes #plantbased #veganmeal #meals #healthy #sauce #jamaica #veganlife #veganeating

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!

 
This Jamaica Jerk Sauce is the real deal! Made with deliciously authentic ingredients, you get a mouthwatering punch of flavour made at home! via https://jessicainthekitchen.com #veganrecipes #vegans #vegetarians #recipes #plantbased #veganmeal #meals #healthy #sauce #jamaica #veganlife #veganeating

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”.

This Jamaica Jerk Sauce is the real deal! Made with deliciously authentic ingredients, you get a mouthwatering punch of flavour made at home! via https://jessicainthekitchen.com #veganrecipes #vegans #vegetarians #recipes #plantbased #veganmeal #meals #healthy #sauce #jamaica #veganlife #veganeating

You can use jerk sauce for a multitude of ways. You could use it 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
  • Using it 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 it’s consistent 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.

 
This Jamaica Jerk Sauce is the real deal! Made with deliciously authentic ingredients, you get a mouthwatering punch of flavour made at home! via https://jessicainthekitchen.com #veganrecipes #vegans #vegetarians #recipes #plantbased #veganmeal #meals #healthy #sauce #jamaica #veganlife #veganeating
 

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 scaled 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 hot heat. 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 scotch bonnet peppers, habanero peppers are your next best bet. They do not taste exactly alike, however will do in a pinch and I’m probably just being extremely picky.

 
This Jamaica Jerk Sauce is the real deal! Made with deliciously authentic ingredients, you get a mouthwatering punch of flavour made at home! via https://jessicainthekitchen.com #veganrecipes #vegans #vegetarians #recipes #plantbased #veganmeal #meals #healthy #sauce #jamaica #veganlife #veganeating
 

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 them 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 left 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 get 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!

This Jamaica Jerk Sauce is the real deal! Made with deliciously authentic ingredients, you get a mouthwatering punch of flavour made at home! via https://jessicainthekitchen.com #veganrecipes #vegans #vegetarians #recipes #plantbased #veganmeal #meals #healthy #sauce #jamaica #veganlife #veganeating

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Jamaica Jerk Sauce – Homemade and Easy

Jamaica Jerk Sauce - Homemade and Easy

This Jamaica Jerk Sauce is the real deal! Made with deliciously authentic ingredients, you get a mouthwatering punch of flavour made at home!
by:
Prep Time:
Cook Time:
Total Time:
Serves: a whole jar
Cuisine: Jamaican
Category: Jams, Sauces, Dips & Spreads
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
  • 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

NOTES

Organic scotch bonnet peppers are much hotter and larger, so if you’re not using organic then you can up this to like 6 or 7. The sauce is very spicy, so use less scotch bonnet peppers for a mild sauce.

Pimento is the same thing as allspice.

I started this at a medium high hot heat. Adjust accordingly for your taste buds. If you’re not so sure, start with just one, and work your way up!

Tags: Dairy Free, Egg Free, Gluten Free, Nut Free, peppers, Vegan, Vegetarian Dairy Free, Egg Free, Gluten Free, Nut Free, peppers, Vegan, Vegetarian
by Jessica

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39 comments

  1. Briana says:

    I’ve been wanting an authentic jerk sauce recipe! You nailed it girl! And the pictures are more than stunning!

  2. Tina says:

    Hi Jessica! I tried your recipe but my sauce didn’t come out as dark as yours. Any suggestions as to why that is? Thanks!!

    • Jessica says:

      Hi Tina,

      I hope you enjoyed! It’s probably just the concentration of the soy sauce, if you didn’t change anything else. We used a very dark one for this. It shouldn’t change anything though! Hope that helps.

  3. Aaron says:

    I’m looking at creating a Jamaican-inspired hot sauce and like this recipe. May I ask where you got it?

    • Jessica says:

      Hi Aaron,

      I’m not sure if I understand your question? I’m Jamaican and created this recipe based on living here for most my life now and my preferences :)! I hope that answers your question!

  4. Calai says:

    Hi Jessica! How long can this be stored? And where do I store it?

    • Jessica says:

      Hi Calai,

      I store this in an air-tight jar in the fridge and it can be kept for a really long time – we’ve had it up to three weeks which was when we finished it! I hope this helps!!

  5. John says:

    Could you please translate into teaspoons or tablespoons how much one ounce of grated ginger would be ?

    • Jessica says:

      Hi John,

      Looks like that was a typo. I’ve changed it to one tablespoon!

  6. Crystal says:

    Hello! I made this sauce and added in 3 scotch bonnet peppers with the seeds but it’s still too hot for me. What should I add to make this sauce less spicy?

    • Jessica says:

      Hey Crystal,

      You can add more sugar or even water to help lessen the heat!

  7. Rhonda says:

    Jessica this recipe is absolutely amazing! When I was searching for a recipe online and I saw your ingredients, I knew you were legit! My parents are Jamaican so I can be a bit of a snob when looking up recipes!
    This will definitely be a staple in our house. Thanks again ?

    • Jessica says:

      Hi Rhonda,

      Yay! That makes me so happy that you enjoyed it! I totally understand haha especially when it comes to Jamaican recipes! You’re so welcome and thank you so much again for your comment!

  8. Max D. says:

    This recipe was fantastic! I (so far) have used it on Jerk Chicken, Smoked short rib tacos, and a Caribbean-style curry/stew I made this afternoon (as a pseudo-curry paste). I scaled the heat back by using Serrano peppers instead of Scotch Bonnet, but (for me) it still had plenty of punch. Great work!

    • Jessica says:

      Hi Max, I’m so happy to hear that you enjoyed!!! Thanks for sharing!

  9. Olga says:

    Jessica, it’s really awesome! This will quickly become a favorite in our house!

    • Jessica says:

      Thank you so much Olga!! I’m so happy to hear that you enjoyed!!

  10. Anna says:

    Jessica, it’s amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!

  11. Alina says:

    Jessica, this recipe would be perfect for those cold nights. Looking forward to making this for my family.

  12. Ok it’s decided ! I make this tomorrow ! 😀

    • Gavin | Jessica in the Kitchen says:

      Awesome! We hope that you enjoy it! Thank you for reading!

  13. My sauce seems to be way more liquid than yours. :/ Otherwise, it tastes wild ! Super spicy !

    • Jessica says:

      Hi!

      So happy to hear you enjoyed!! Did you change any of the measurements? Also different things could make a difference – the viscosity of the soy sauce vs using liquid aminos for exact, the size of the stalks, the size of the onion. When I make this again I’ll update it with weights! Thanks so much for your feedback!

  14. Amy says:

    This is amazing! I want everyone to put this in their mouth so they can enjoy this like I am. I want to eat it with a spoon. I really can’t get over how great this is. Thank you so much for sharing.

    Rating: 5
    • Gavin | Jessica in the Kitchen says:

      Wow thank you so much Amy! We’re really smiling over here! Thank you so much for that kind comment!

    • John Robinson Jr says:

      This recipe is awesome!! I made two batches one with habanero and one with some dried Brazilian starfish peppers I have left over from last years garden and they are both wonderful with bold flavors! I just wish I had some fresh Brazilian starfish peppers (they didn’t make this year) because when they are fresh they have a sweetness to them. Great recipe!!!

      • Courtney | Jessica in the Kitchen says:

        Hi John! That sounds like it would have amazing effects with this recipe! Thanks for sharing!

  15. Courtney says:

    Hey Jessica
    this is probably a silly question but do you use a blender or a food processor.I would think the blender can’t grind up the pimento seeds or can they ?

    • Gavin | Jessica in the Kitchen says:

      Hi Courtney we definitely used a blender. We used ours and it did an amazing job of incorporating everything. Thanks for reading btw!

  16. Irene Findley says:

    Hi Jessica,
    I want to try this soon but have one question about the lime. Do you suggest just a generous squeeze of lime or do you want the whole lime squeezed into the sauce? Thank so much.

    • Courtney | Jessica in the Kitchen says:

      Hi Irene! Definitely would recommend doing it to your taste buds! You can taste your sauce as you go along to make sure it is to your liking!! Let us know how it turns out.

  17. Simmo says:

    Hello – would you recommend this as a marinade for chicken to go on the BBQ?

  18. Brad says:

    Thank you, Jessica! This turned out exactly as I’d hoped it would. Mouth-watering and delicious! It definitely packed some heat too, which I like..

    Rating: 5
    • Courtney | Jessica in the Kitchen says:

      Hi Brad! We’re so happy you enjoyed it! Thanks so much for sharing!

  19. Brad says:

    This recipe was amazing. Period. I put a little more than half of it in a plastic bag with 3 chicken thighs and let them marinate over night. Then I threw them on the grill (medium high heat, 6-8 min each side) and they were Freaking Finger Licking Popsickle Sucking Good! Period.

    Rating: 5

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