Name: Homemade Jamaican Jerk Sauce
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 50
Cuisine: Caribbean
Ingredients: 1-2 ounces Ginger; 1-2 ounces Garlic; 5 ounces Onion; 1-2 ounces Marjoram; 1-2 ounces Portuguese Thyme; 3-4 ounces Green Onion/Scallion; 1-2 ounces Seasoning Peppers; 3-6 Scotch Bonnet Peppers; 2-3 ounces Pimento/Allspice Berries; 1-2 ounces Black Pepper Corns; 1 ounce Nutmeg freshly grated/ground; 1 tablespoon Brown Sugar; Vinegar - Apple Cider or White; 1/4 cup Soy Sauce

Homemade Jamaican Jerk Sauce in a cute clay jar

Overview of Homemade Jamaican Jerk Sauce in a clay jar

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As Seen On

If there is one thing Jamaica is famous for, it is Jerk Seasoning. From chicken to pork to fish – this mixture of herbs, spices, and pepper is unmistakable in flavor and heat. No visit to Jamaica would be complete without visiting one of their Jerk Restaurants, where meat is grilled on an open fire only after being marinated in the freshly blended seasoning paste. The star ingredient is allspice berries, better known as Jamaican Pimento, giving Jerk its iconic aromatic woody flavor. Additionally, some restaurants are known for using the wood from these trees in the cooking fire to enhance the already rich flavors further. However, foodies beware, for this seasoning is also known for being HOT & SPICY by the copious amounts of scotch bonnet peppers. But with this homemade version, the heat levels are up to you. So enjoy this Homemade Jamaican Jerk Seasoning recipe for your following marinade or dipping sauce.

Equipment Needed

Blender

Chef's Knife

Colander

Cutting Board

Digital Food Kitchen Scale

Food Processor

Glass Measuring Cups

Glass Storage Container

Spatula

Author: Rachel Ottier-Hart

Prep Time

15 mins

Cook Time

1 mins

Total Time

16 mins

Serves

Ingredients

1-2 ounces Ginger
1-2 ounces Garlic
5 ounces Onion
1-2 ounces Marjoram
1-2 ounces Portuguese Thyme
3-4 ounces Green Onion/Scallion
1-2 ounces Seasoning Peppers
3-6 Scotch Bonnet Peppers
2-3 ounces Pimento/Allspice Berries
1-2 ounces Black Pepper Corns
1 ounce Nutmeg freshly grated/ground
1 tablespoon Brown Sugar
Vinegar - Apple Cider or White
1/4 cup Soy Sauce

Instructions

Thoroughly wash all fresh herbs before roughly chopping and placing into a blender or food processor.

Scallions being chopped with a knife on a cutting board

Add the spices and soy sauce, pulse to begin incorporating the ingredients. Slowly add about 60 ml of vinegar at a time to the mixture while blending to help emulsify the ingredients.

Vinegar being poured into a blender filled with jerk sauce ingredients

Add vinegar until the desired texture is achieved. For a marinade, blend until it is a wet paste. For a sauce blend until it is smooth purée.

Jerk sauce ingredients being blended in a blender

Once all the ingredients have been thoroughly blended into one cohesive mixture, pour into a jar with a top to seal and preserve the seasoning. Store in the fridge for a longer shelf life and only use plastic or wood when removing seasoning from the jar.