Jamaican Jerk Sauce

Jerk Sauce - I cant think of any sauce more suited for grilling than this sweet, fiery, flavor-packed homemade jerk sauce. Complex flavors burst from habanero peppers, pineapple juice, herbs, and spices. Youll love this sauce as a marinade, seasoning, or dip. 😉

Youve probably already stumbled on my homemade jerk seasoning and marinade for Caribbean favorites, Jamaican jerk chicken , shrimp , and Caribbean jerk barbecue ribs . And this sauce finally completes my fabulous jerk recipe series. It will undoubtedly make your Caribbean experience more enjoyable. 😉

Jamaica is the home of intense flavors, and this jerk cooking sauce or marinade is no exception. So kick your grilling experience up a few notches. Youll be craving it, especially if you love spicy food. But its more than just a spicy sauce because it also holds the heart of Jamaican cuisine.

Whats in it? Although every family has its own recipe, essential ingredients, such as Scotch bonnet pepper, thyme, allspice, and garlic, are ever-present. And, of course, you can easily customize it to suit your tastes. Usually, sugar and vinegar mellow the spiciness, but I opted for pineapple juice to give it a tropical twist.

1. Aromatics - The combination of garlic, onion, ginger, and green onion adds sensational flavor and fragrance.
2. Flavor - Scotch bonnet for heat, soy sauce for umami, bouillon powder, allspice for the classic Jamaican spice, cinnamon, and nutmeg all deliver an exquisite sauce.
3. Pineapple Juice adds a sweet and tangy fruity twist and just enough liquid to make it a sauce instead of a paste.

• Combine thyme, green onions, onions, garlic, ginger, and habanero or Scotch bonnet pepper in a food processor or blender. Then add the soy sauce, brown sugar, allspice, cinnamon, nutmeg, bouillon powder, and pineapple juice. Pulse for about 30 seconds or until blended. (Photos 1-3)
• Cook - Heat the oil in a skillet or saucepan. As soon as the oil is hot, add the pureed ingredients. As soon as it starts to bubble, reduce heat and simmer for 7-8 minutes. (Photo 4)
• Serve with chicken and beef or use it for a sandwich spread.

1. Citrusy Swap - Replace the pineapple juice with freshly squeezed orange, lemon, or lime juice. However, you may want to add a tad more sugar if you use lemon or lime, so its not too sour.
2. Vinegar - A splash of apple cider vinegar (pineapple vinegar sounds amazing) adds a nice zing and a natural preservative so the sauce lasts longer in the fridge.
3. Honey - Replace the sugar with honey for purely natural sweetness.

1. You can use pepper flakes if habanero or Scotch bonnet peppers are unavailable or are too spicy for your taste. Or you can swap them with your preferred hot peppers.
2. Please wear gloves when handling hot peppers, and avoid touching your face (especially your eyes) to prevent burns.
3. Mix the dry spices together before adding the wet ingredients so they come together easier.