Jamaican Jerk Sauce

Name: Jamaican Jerk Sauce
Prep time: 15 min
Cuisine: Jamaican
Ingredients: Scotch bonnet peppers — 4; Scallions, chopped — 4; Onion, chopped — 1 small; Fresh thyme — 10 g (3 tbsp); Ground allspice (pimento) — 15 g (1.5 tbsp); Fresh ginger, grated — 15 g (1 tbsp); Garlic cloves — 4; Brown sugar — 20 g (4 tsp); Soy sauce — 30 ml (2 tbsp); Fresh lime juice — 30 ml (2 tbsp); Vegetable oil — 30 ml (2 tbsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Scotch bonnet peppers — 4
Scallions, chopped — 4
Onion, chopped — 1 small
Fresh thyme — 10 g (3 tbsp)
Ground allspice (pimento) — 15 g (1.5 tbsp)
Fresh ginger, grated — 15 g (1 tbsp)
Garlic cloves — 4
Brown sugar — 20 g (4 tsp)
Soy sauce — 30 ml (2 tbsp)
Fresh lime juice — 30 ml (2 tbsp)
Vegetable oil — 30 ml (2 tbsp)

Method

Combine scotch bonnets (stems removed), scallions, onion, thyme, allspice, ginger and garlic in a food processor.
Pulse to a coarse paste.
Add brown sugar, soy sauce, lime juice and oil.
Process again until a thick, well-combined marinade forms.
Use immediately to marinate meat for several hours or overnight before grilling or smoking.

Cultural Background: A deeply aromatic marinade built on scotch bonnet, allspice (pimento) and thyme, jerk sauce traces its roots to the Maroons of Jamaica, who developed the seasoning technique for preserving and flavouring meat, now iconic worldwide as Jamaica's signature culinary export.

Tips: • Wear gloves when handling scotch bonnets in this quantity. • Marinating meat overnight, or for several hours minimum, allows the complex flavours to fully penetrate.

Variations: • Adjust scotch bonnet quantity for varying heat levels. • Add a splash of white rum for a traditional variation used in some households.

Storage: Refrigerate in an airtight container up to 1 week.

Reheating: Not applicable; used cold as a marinade. Nutrition (per serving) Approx. 35 kcal, 0.5 g protein, 2.5 g fat, 3 g carbohydrate per 15 g serving.

FAQs: What is jerk sauce traditionally used for? Marinating chicken and pork before slow-grilling or smoking over pimento wood, the classic Jamaican jerk cooking method. What is allspice/pimento in this context? Ground allspice berries, essential to jerk seasoning's warm, complex flavour — not to be confused with a mix of multiple spices, despite the name.