Jamaican Jerk Sauce

Kimberly Killebrew

This spicy and flavorful Jamaican Jerk Sauce will transport you to the sunny heart of the Caribbean!

5 from 116 votes

Prep Time 10

Total Time 7

Course condiment, Sauce

Cuisine Caribbean, Jamaican

Servings

Calories 36 kcal

1 medium to large yellow or red onion , roughly chopped
4 green onions (scallions) , roughly chopped
5 cloves garlic , peeled
1 inch piece fresh ginger root , peeled and sliced
1 Scotch bonnet or habanero pepper (use more if you like it REALLY hot, omit or only use a portion if you don't like a lot of heat)
1 tablespoon neutral tasting oil (e.g. avocado, canola, peanut)
2 tablespoons soy sauce
3 tablespoons freshly squeezed lime juice
1 tablespoon apple cider vinegar
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 teaspoons salt
1 teaspoon freshly ground black pepper

Place all of the ingredients in a food processor or blender, then pulse the ingredients until you reach the desired consistency. (Generally jerk sauce is a smooth/slightly chunky sauce but you can opt for a chunkier sauce or a smoother sauce depending on how you prefer it). Store in the fridge in an airtight jar where it will keep for up to a week.
Makes approx. 1 1/2 cups

Keyword Jamaican Jerk Sauce, Jerk Sauce

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