Description
Jamaican Jerk Sauce is a vibrant and spicy marinade that elevates any dish with its bold flavors. This sauce combines the fiery heat of Scotch bonnet peppers with aromatic allspice, fresh thyme, and a hint of sweetness from brown sugar, creating a culinary experience reminiscent of the Caribbean. Perfect for marinating chicken, fish, or veggies, it’s an essential addition to your summer cookouts or family dinners.
Ingredients
Scale
- 2 Scotch bonnet peppers (whole for max heat)
- 1 tsp ground allspice
- 1/4 cup fresh thyme leaves
- 4 garlic cloves
- 1/4 cup low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp brown sugar
Instructions
- Gather all ingredients on your countertop.
- In a blender, combine Scotch bonnet peppers, garlic, thyme, allspice, soy sauce, lime juice, and brown sugar. Blend until smooth.
- Taste and adjust seasoning as needed for acidity or sweetness.
- Marinate your choice of protein in half the jerk sauce for at least one hour.
- Grill or bake the marinated protein at medium-high heat until fully cooked (about 25-30 minutes).
- Serve with additional jerk sauce drizzled on top for enhanced flavor.
Nutrition
- Serving Size: 30g
- Calories: 40
- Sugar: 5g
- Sodium: 480mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Adjust spice levels by removing seeds from Scotch bonnet peppers for milder heat. For a sweeter twist, substitute pineapple juice for lime juice. Store leftovers in an airtight container in the fridge for up to one week.