Source: Immaculate Bites
Photo Source: Unsplash,
YIELD 8 Servings
ACTIVE TIME 40 minutes
TOTAL TIME 2 hours 40 minutes
What is Jerk Sauce?
Jamaica is the home of many intense flavors, and this sauce/marinade is no exception. So kick your grilling experience up a few notches. I swear, you’ll be craving it, especially if you’re a spicy sauce lover. But it’s more than just a spicy sauce because it also holds the heart of Jamaican cuisine.
Jamaican Jerk Sauce is heavily spiced and exploding with many contrasting flavors. Although recipes vary from family to family, essential ingredients, such as Scotch bonnet pepper, thyme, allspice, and garlic, are ever-present. And, of course, you can easily customize it to suit your tastes. Usually, sugar and vinegar mellow the spiciness, but I opted for pineapple juice to give it a tropical twist. Oh yes!
Recipe Ingredients
All you need is a few ingredients and a blender to make this lip-smacking Caribbean sauce. And it’s much better than store-bought because we don’t add chemicals and unnecessary preservatives. Plus, it’s cheaper, too. 😉
Aromatics – The combination of garlic, onion, ginger, and green onion will surely add sensational flavor and exceptional fragrance to our jerk sauce.
Scotch Bonnet Pepper – Are you ready for a flame-throwing party? Oh, this pepper definitely won’t disappoint. Yeah, it will burn your tongue but in a pleasurable way. Oh yes! Feel free to add more heat with more or tone it down with a milder hot pepper.
Pineapple Juice – The added sweet and tangy fruity twist to our spicy sauce is addictingly unique. 😉
Flavorings – The soy sauce adds richness and umami to our jerk sauce while also adding a gorgeous color. I also added bouillon powder to amp up the taste, but this ingredient is optional.
Spices – Allspice is essential to this jerk sauce recipe because it gives our sauce its iconic Jamaican flavor. Of course, you’ll also love it with cinnamon and nutmeg because of their added subtle sweetness and earthy flavor notes to our sauce.
How to Make Jerk Sauce
Blend and Cook
Combine and Blend – In a food processor or blender, combine the following: thyme, green onions, onions, garlic, ginger, habanero, or Scotch bonnet pepper. Then add the soy sauce, brown sugar, allspice, cinnamon powder, nutmeg, bouillon powder, and pineapple juice. Pulse for about 30 seconds or until blended. (Photos 1-3)
Sautee and Simmer – Heat the oil in a skillet or saucepan. As soon as the oil is hot, add the pureed ingredients. As soon as it starts to bubble, reduce heat and simmer for 7-8 minutes. (Photos 4-6)
Serve with chicken, beef, or use as a spread for sandwich.
Recipe Variations
Citrusy Swap – Aside from pineapple juice, you can also try it with freshly squeezed orange, lemon, or lime juice. However, you may want to add a tad more sugar if you use lemon or lime, so it’s not too sour.
Vinegar – If fruit isn’t your thing, apple cider vinegar (pineapple vinegar sounds amazing) will work, too. And since it’s a natural preservative, our sauce will last longer. Oh yes!
Honey – This one is richer and thicker than sugar, not to mention a healthier alternative.
Tips and Tricks
You can use pepper flakes if habanero or Scotch bonnet peppers are unavailable in your area or are too spicy for your taste. Or you can simply swap them with any hot peppers you prefer.
Wear gloves when handling these hot peppers and avoid touching your face (especially your eyes) to prevent burns.
Combine and blend the dry ingredients before adding the wet ingredients, so it comes together easier.
Serving, Storage, and Make-Ahead Instructions
Oh, you’re going to love marinating your chicken wings or ribs in this jerk sauce. This unique variation gives you a delicious flavor swap for your usual grilled dishes.
You can dip your favorite snacks, like French fries, sweet potato fries, and baked crispy potato wedges, in this sauce. Or serve it as a sauce to your favorite sandwiches, such as a pulled pork sandwich and shrimp po’boy. The options are endless with this simple yet delicious sauce. Oh yes! 👌
And, of course, you can make it ahead, so it will be ready when sudden cravings hit. Keep this sauce in an airtight container in the fridge for up to three months or a year in the freezer.
Tip: You can freeze jerk sauce in ice cubes, then transfer the cubes to a freezer-safe resealable bag to save space and easy thawing.
FAQs
What ingredients are in jerk sauce?
Jerk sauce basically has the same as jerk seasoning, but with liquids such as oil, soy sauce, and vinegar. But my version replaces vinegar with pineapple juice because I wanted more fruitiness. This sauce is totally versatile, so you can customize it according to your palate.
How does Jamaican Jerk Sauce taste?
It tastes sweet, salty, spicy, and fruity all in one bite. The flava explosion happening in this sauce is pretty impressive, like a complete package. Imagine adding this sauce to next your grilling expo. Oh yes!
Are jerk sauce and jerk marinade the same?
Both of them use the same ingredients and make a great marinade. But what distinguishes them is that jerk sauce is simmered to concentrate the flavors, making it thicker. On the other hand, jerk marinade has more liquid.
Closing Thoughts
If you are addicted to spicy hot, this is the perfect way to feed it. Are you looking for a new recipe to impress your guests at your next BBQ party? Then grab this one and let me know how it went in the comments.
Jerk Sauce
I can't think of any sauce more suited for grilling than this sweet, fiery, and flavor-packed homemade Jerk Sauce. Complex flavors burst from habanero peppers, pineapple juice, herbs, and spices. You'll love this sauce as a marinade, seasoning, or dip.
Makes 1 cup
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Jamaican
SERVINGS 8
Ingredients
4 sprigs fresh thyme, minced
4 stalks green onions, green and white parts chopped
½ small onion, chopped
6-8 cloves garlic, roughly chopped
1 tablespoon (17g) fresh ginger, chopped
2-4 Scotch bonnet or habanero peppers, chopped
1½ – 2 tablespoons (22.5ml) soy sauce
2 – 4 tablespoons (30-60g) brown sugar
2 tablespoons (12g) allspice, coarsely ground
1 tablespoon (8g) cinnamon
½ tablespoon (3.5g) nutmeg
½-1 tablespoon bouillon powder, optional
¼-½ cup (60-120ml) pineapple juice, adjust to the desired consistency (or water)
2 tablespoons (30ml) oil, or more
Instructions
In a food processor or blender, combine the following: thyme, green onions, onions, garlic, ginger, habanero, or Scotch bonnet pepper. Then add the soy sauce, brown sugar, allspice, cinnamon powder, nutmeg, bouillon powder, and pineapple juice. Pulse for about 30 seconds or until blended.
Heat the oil in a skillet or saucepan. As soon as the oil is hot, add the pureed ingredients. As soon as it starts to bubble, reduce heat and simmer for 7-8 minutes.
Serve with chicken, beef, or use as a spread for sandwich.
Tips & Notes:
You can use pepper flakes if habanero or Scotch bonnet peppers are unavailable in your area or are too spicy for your taste. Or you can simply swap them with any hot peppers you prefer.
Wear gloves when handling these hot peppers and avoid touching your face (especially your eyes) to prevent burns.
Combine and blend the dry ingredients before adding the wet ingredients, so it comes together easier.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 30g| Calories: 92kcal (5%)| Carbohydrates: 8g (3%)| Protein: 1g (2%)| Fat: 3g (5%)| Sodium: 158mg (7%)| Fiber: 2g (8%)| Sugar: 11g (12%)
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