Deliciously spiced and seriously spicy…
Jamaican jerk sauce is not for the timid, that’s for sure. No sauce that starts with a half dozen Scotch bonnet peppers is one to take lightly. But that’s of course why we love it so much. It’s spicy, but also deliciously spiced – with the likes of allspice, nutmeg, and cinnamon in the mix. It’s a delicious marinade for chicken, beef, and pork.
If you can’t get your hands on Scotch bonnets, choose habanero peppers instead. They’re a close cousin that brings the same heat, just not quite the tropical fruitiness.
Homemade Jamaican Jerk Sauce
- 6 Scotch bonnet peppers
- 6 cloves garlic
- 6 scallions
- 1/2 cup allspice berries
- 1/2 cup brown sugar
- 2 tablespoons fresh thyme leaves
- 2 tablespoons soy sauce
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Place all ingredients in a blender or food processor and blend smooth. Refrigerate until use.
- Marinade meats at least two hours with this sauce, but preferably 6 to 8 hours (overnight).
No Scotch bonnet peppers available? Opt for habaneros instead. They have the same high heat with slightly less fruitiness.
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!