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Jerk sauce served with grilled chicken and vegetables
Spicy and aromatic Caribbean paste with Scotch Bonnet chillies

Caribbean jerk sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
'Jerk' is not just a spice blend, but a heritage of Jamaican lifestyle and preservation. The soul of the sauce is allspice (known as 'pimento' locally, as it tastes like a mix of cinnamon, nutmeg, and cloves) and the dreaded Scotch Bonnet chilli. This marinade is meant to penetrate deep into the meat, while the sugar caramelises to form a black, crisp crust when grilled.
🕒 Prep Time 20 mins
⌛ Total Time 20 mins
🍽️ Servings 6 servings
🔥 Calories 130 kcal
🌍 Cuisine Caribbean

Ingredients

Equipment Needed

  • Rubber gloves: Mandatory for handling Scotch Bonnet chillies!
  • Blender: For pureeing.

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Put on rubber gloves! Cut the chilli in half and remove the stem. You can leave the seeds in if you like infernal fire, or remove them for a 'moderate' (but still hot) experience.

Tip: Never touch your eyes after handling chillies, not even immediately after washing your hands!
2 ✓

Roughly chop the spring onions, and peel the garlic and ginger.

Tip: No need to chop finely, the blender will do the work.
3 ✓

Place all ingredients (vegetables, spices, liquids, sugar) into the blender.

Tip: Pour the liquids (soy, vinegar, lime) in at the bottom so the blades catch the solid ingredients more easily.
4 ✓

Blend until you have a thick, dark brown, aromatic paste.

Tip: It's fine if small chunks remain, this is a rustic marinade.
5 ✓

Let it sit in the fridge for at least 30 minutes for the flavours to meld.

Tip: The flavours are very raw when fresh; the spices 'bloom' during resting.
6 ✓

Rub onto meat (chicken, pork) at least 2-3 hours before cooking (or overnight).

Tip: When cooking, be careful: due to the sugar content, it burns quickly. Cook slowly over embers!

Recipe FAQ

I don't have Scotch Bonnet chillies.
Use Habanero, it is the closest relative in flavour and heat.
It turned out too salty.
Soy sauce is naturally salty. Next time use reduced-salt soy sauce, or add more sugar/lime juice.

Ingredients

  • 10 g Fresh thyme (leaves only)
  • 2 stalks Spring onions (scallions)
  • 4 cloves Garlic
  • 10 g Fresh ginger
  • 20 g Brown sugar
  • 50 ml Soy sauce
  • 20 ml Rice vinegar
  • 30 ml Fresh lime juice
  • 1 whole Scotch bonnet chilli (or Habanero)
  • 1 tsp Ground cinnamon
  • 1 tsp Ground nutmeg
  • 1 tsp Ground allspice