Jamaican Jerk Sauce

Ready in 1 hour
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Jamaican Jerk Sauce"

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Try this Jamaican Jerk Sauce recipe, or contribute your own. "Pork" and "Sauces" are two tags used to describe Jamaican Jerk Sauce.

"Very easy to make and free of all the nasty preservatives found in store-bought jerk sauce. I live in Hawaii so substituted Hawaiian chili peppers for scotch bonnet (just as hot n spicy) and added more shoyu and water to create a smoother rub. I love food but I'm not a great cook and this was a breeze. Used chicken thighs as main dish, served with Jamaican rice n peas and spicy asparagus. DeeeeLish!"

- PedestrianCook

Ingredients

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4 Scotch bonnet peppers; (to 6), seeds and all
1/3 c Jamaican ground allspice
2 bn Scallions
2 tb Thyme leaves
1 ts Cinnamon
6 cloves Garlic; (to 8)
1 tb Ground thyme; OR
michael grosz vbff60a
1/2 c Ground allspice
1/2 c Brown sugar
1/2 ts Nutmeg
2 tb Soy sauce; to moisten (about)

Original recipe makes 1

Servings  

Preparation

Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. This will keep "forever" in the refrigerator. Feel free to increase the garlic, and the hot peppers. I do. The recipe, double, and triples very well. Rub about 1/4 cup sauce into each chicken, halved, and get under the skin and in all the cavities. If it is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using 1/2 cup, or more, per 6 lb shoulder. Use less for fish. Marinate, preferably overnight, and grill over a low fire, until done. Charcoal is ideal. The meat will be a smoky pink when done, and the skin nice and dark. Chop the meat into pieces, and serve traditionally with a hard-dough bread, and LOTS of Red Stripe Beer! This is the recipe for a Jamaican Jerk Sauce exactly as Christine Morin posted it here some months ago. Chris is a restaurant owner, caterer, and chef from Jamaica and this is her Jerk Sauce recipe and method. It can be made in bulk, refrigerated, and used to marinate chicken (whole, half, or wings, pork (chops or deboned shoulder, or fresh picnic), or a firm-fleshed fish like grouper or dolphin. It is VERY popular Jamaican eating..... and introduces a pepper called a Scotch Bonnet; an extremely flavorful and aromatic, and HOT AS ALL HELL Jamaican pepper, that makes a jalapeno seem tame, by comparison. The SB, as I know it, seems to have "relatives" all over the Caribbean, Central and South America, and even into the West coast of the US. One of them is the Habanero. Posted to MM-Recipes Digest V4 #195 by "Griff" on Jul 28, 1997

Verified by stevemur
Calories Per Serving: 1185 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Memelynn 2 years ago
Very easy to make and free of all the nasty preservatives found in store-bought jerk sauce. I live in Hawaii so substituted Hawaiian chili peppers for scotch bonnet (just as hot n spicy) and added more shoyu and water to create a smoother rub. I love food but I'm not a great cook and this was a breeze. Used chicken thighs as main dish, served with Jamaican rice n peas and spicy asparagus. DeeeeLish!
PedestrianCook 4 years ago
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