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
- 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
- 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!
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.
Jessica, this recipe would be perfect for those cold nights. Looking forward to making this for my family.
Thanks so much! I hope you guys enjoy so much!!
Ok it’s decided ! I make this tomorrow ! 😀
Awesome! We hope that you enjoy it! Thank you for reading!
My sauce seems to be way more liquid than yours. :/ Otherwise, it tastes wild ! Super spicy !
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!
Did you happen to make this again with weights? I just made it and it is DIVINE. I’ve been searching for sauce like this ever since I went vegan and couldn’t enjoy the jerk-chicken from my favorite take-out spot.
I hadn’t but thank you for the reminder!! I’m SO happy that you enjoyed this so much, thank you so much for letting me know!!
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.
Wow thank you so much Amy! We’re really smiling over here! Thank you so much for that kind comment!
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!!!
Hi John! That sounds like it would have amazing effects with this recipe! Thanks for sharing!
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 ?
Hi Courtney we definitely used a blender. We used ours and it did an amazing job of incorporating everything. Thanks for reading btw!
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.
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.
Hello – would you recommend this as a marinade for chicken to go on the BBQ?
Yes you can use it like that!
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..
Hi Brad! We’re so happy you enjoyed it! Thanks so much for sharing!
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.
Hi Jessica I made a Homemade Jamaican Jerk Sauce I used to this ingredients If you add something could you send reply on message me please.
1/2 Cup Ground All spice
1/2 Cup Packed brown sugar
6 to 8 garlic cloves
4 to 6 scootch bonnet peppers ( I used to dry chili arefacta peppers but why I bought because I couldn’t find scootch bonnet peppers this pepper looks like little
bit scootch bonnet peppers but it’s not chili interesting anyway. When I will be makes this sauce again I will find this scootch bonnet peppers hopefully.)
1 tablespoon ground thyme
2 bunches scallions
1/2 teaspoon nutmeg
1 tablespoon each Salt and black peppers but ( I needed to use kosher salt and ground black pepper I hadn’t a both I used to normal salt and black pepper )
2 tablespoons soy sauce
Would you any recommend please send reply on message me. Cheers