Jamaican Jerk Sauce: A Traditional Caribbean Marinade Recipe
Rated 5.0 stars by 1 users
Category
Seasoning
Cuisine
Caribbean
Author:
Ryan Nelson
Servings
n/a
This recipe celebrates Jamaica's vibrant and unique flavours, blending the fiery heat of Scotch Bonnet peppers with a rich medley of spices like allspice, nutmeg, and cinnamon. Infused with the aromatic tang of spring onions, garlic, and lime, this sauce encapsulates the essence of jerk cooking. Adding soy sauce and brown sugar balances the heat and spice with a subtle sweetness and depth.
This jerk sauce is versatile and easy to prepare, whether used as a marinade for chicken, pork, or fish or as a flavourful addition to vegetarian dishes. Perfect for those who enjoy a bit of Caribbean heat in their meals, it promises to be a standout addition to your recipe collection, bringing the authentic taste of Jamaican jerk seasoning to your table.
Ingredients
- 4-5 spring onions (scallions), chopped
- 1-2 Scotch Bonnet peppers, seeds removed and chopped (adjust based on your heat preference)
- 3 cloves of garlic, minced
- 1 small onion, chopped
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- Juice of 1 lime
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Salt and freshly ground black pepper, to taste
Directions
Prepare the Ingredients:
Clean and chop the spring onions, Scotch Bonnet peppers, garlic, and onion. Be careful when handling the Scotch Bonnet peppers as they are very spicy.
Blend the Ingredients:
In a blender or food processor, combine the spring onions, Scotch Bonnet peppers, garlic, onion, thyme, lime juice, soy sauce, vegetable oil, brown sugar, allspice, nutmeg, cinnamon, and ginger. Blend until smooth.
Season the Sauce:
Taste the sauce and season with salt and pepper. Adjust any of the spices according to your preference.
Simmer (Optional):
For a more developed flavour, you can simmer the sauce in a saucepan over low heat for about 10-15 minutes. Let it cool before using.
Store or Use:
- The jerk sauce can be used immediately as a marinade for chicken, pork, or fish. It can also be stored in an airtight container in the refrigerator for up to a week.
Recipe Note
Serving Suggestions:
Marinate meat or fish in the jerk sauce for at least an hour (or overnight for best results) before grilling or roasting.Use as a spicy condiment or dipping sauce.
Enjoy your homemade Jamaican Jerk Sauce, packed with the unique and vibrant flavours of the Caribbean!
Recipe Nutrition
Assuming the recipe yields about 4 servings, here's a rough nutritional estimate per serving:
Calories: Approximately 40-60 kcal per serving - The majority of calories come from the vegetable oil and brown sugar.
Carbohydrates: 6-8 grams - Primarily from the brown sugar, spring onions, and soy sauce.
Fibre: 1-2 grams - Provided by the spring onions, garlic, and peppers.
Protein: Less than 1 gram - Minimal protein content from the vegetables and soy sauce.
Fat: 2-3 grams - Mostly from the vegetable oil used in the sauce.
Vitamins and Minerals:
- Vitamin C: Good amounts from the spring onions and Scotch Bonnet peppers.
- Vitamin A: Present in the Scotch Bonnet peppers.
- Sodium: Can be relatively high due to the soy sauce. Adjust the amount of added salt accordingly.
Sugar: Natural sugars from the ingredients and added brown sugar, which contribute to the overall sweetness of the sauce.
It's important to note that this sauce is typically used as a marinade or condiment, so only a portion of the sauce's nutrients will be consumed with the food it's used on. These values are estimates and can vary based on the exact ingredients used.
