I'm going to show you how to make jerk sauce from scratch. It's spicy. It's sweet. It's savory. It's the best jerk sauce to add amazing, Caribbean flavors to your meals.
When you're having a BBQ and cooking up some chicken or grilling some pork skewers, this easy homemade jerk sauce recipe is a guaranteed hit. This iconic Jamaican recipe works perfect as a marinade or a dipping sauce.
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Jerk Sauce Ingredients
- scotch bonnet peppers - Scotch bonnets have an amazing fruity, spicy flavor. You can swap the scotch bonnet peppers with peppers that are more mild, like jalapeños, to tone down the heat. If you can't find scotch bonnets, you can substitute with habaneros 1:1 as they have similar heat and flavor.
- mangoes - Not all jerk recipes use mangoes but they add bright, tropical flavor and I always add them to mine.
- ground allspice - Allspice is also known as Jamaica pepper or pimento and is an important spice used in Jamaican cuisine.
- peppercorns - You can use black peppercorns or tricolor peppercorns (a mix of black, pink and white).
- honey - Use liquid honey for blending into the sauce. You can substitute with agave nectar.
- brown sugar - I use dark brown sugar.
*Check recipe card for full ingredient amounts.
Pro Tip: When chopping the scotch bonnets, you can use gloves to avoid the burning sensation that comes from handling hot peppers.
Step 1. Add Ingredients to Processor
Add all of the ingredients to a food processor or blender.
Step 2: Process
Process the ingredients together until smooth. Adjust the salt and pepper to taste, if needed. If you like more heat, just add more scotch bonnet peppers.
👩🏻🍳Chef's Note: It’s okay to leave it a bit chunky if you like! That is my preference but you do you.
Step 3: Transfer to Jar & Serve
Transfer to a glass jar and serve immediately or refrigerate.
Storage Tips
- You can store your homemade sauce in a covered container for up to 2 weeks in the fridge.
- You can also freeze it for up to 6 months. Thaw in the refrigerator.
- You can use a plastic airtight container, but glass is best because it preserves the flavor better and doesn't transfer odors.
Serving Suggestions
- Dip it: Use it as a dipping sauce for vegetables, chicken fingers, chicken wings etc.
- Marinate: Use it as a sauce or marinade over pork, chicken, seafood or vegetables and rice. I like to make jerk pulled pork or chicken in the slow cooker and make tacos.
- Alcoholic drinks: For anyone looking for a yummy drink to go with your jerk beef or chicken, I recommend a sweet white wine like a sweet Riesling or my spring white wine sangria.
- Non-alcoholic options: If you're looking for something alcohol-free, definitely go with this virgin Moscow mule or mojito mocktail. It's a great refreshment for a hot summer evening spent eating some deliciously spicy BBQ.
Jerk Sauce FAQs
Jerk sauce is a spicy, Caribbean sauce native to Jamaica. It is made with scotch bonnet peppers and other seasonings, including allspice. It is typically served with chicken and pork.
Jamaican jerk sauce has quite a bit of heat as well as tastes slightly sweet, salty and smoky. It is full of flavor!
The name jerk sauce comes from the style of cooking that was first used by the Indigenous people of the Caribbean, which involved seasoning and slow cooking pork over pimento wood. The word 'jerk' is said to come from a Spanish term for dried meat: 'charqui'. It is pronounced similar to the word jerky.
Looking to further enhance your cooking skills? Check out How to Roast Garlic: 3 Ways
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📋Recipe
How to Make Jerk Sauce
Ingredients
- 1 cup fresh mango - peeled and chopped (optional)
- ½ white onion - chopped
- ½ cup green onions - chopped
- 8 garlic cloves - peeled
- 2 scotch bonnet peppers - seeded and chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons dark brown sugar
- 2 tablespoons honey - or agave nectar
- 2 tablespoons soy sauce
- 1 ½ tablespoons fresh ginger - chopped
- 1 teaspoon cinnamon powder
- ½ teaspoon ground allspice
- 1 teaspoon peppercorns - crushed
- salt - to taste
Instructions
- Process all ingredients in a food processor or blender until smooth. It’s okay to leave it a bit chunky if you like. Adjust the salt and pepper to taste, if needed.
- Store in a glass container and refrigerate.
- Serve as a dipping sauce, marinade, etc.
Equipment
Notes
- You can swap the scotch bonnet peppers with peppers that are more mild, like jalapeños, to tone down the heat. But if you like more heat, just add more scotch bonnets.
- If you can't find scotch bonnets, you can substitute with habaneros as they have similar heat and flavor.
- When chopping the scotch bonnets, you can use gloves to avoid the burning sensation that comes from handling hot peppers.
- You can store your homemade jerk sauce in a covered container for up to 2 weeks in the fridge. You can use a plastic airtight container, but glass is best because they don't transfer odors and they preserve the flavor better.
- You can also freeze it for up to 6 months. Thaw in the refrigerator.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Roger says
Scotch bonnets are too hot for me. I would prefer de-seeded jalapeños. Scotch bonnets are, of course, traditional. I'll be using the Jerk as a marinade for beef short ribs.
Joss D says
That sounds delicious Roger, and it's a good way to tone down the spice. Thanks for the comment. Enjoy!