It’s spicy. It’s sweet. It’s savory. It’s the perfect recipe to try while you’re stuck inside. We’re talking jerk sauce; the best jerk sauce to make at home. This iconic Jamaican recipe works perfect as a marinade or a dipping sauce.
Whether you’re having a BBQ or cooking up some chicken, this homemade jerk sauce recipe is a guaranteed hit. Today, we’re going to teach you how to make jerk sauce from scratch!
Table of Contents
Step 1: Prepare Jerk Sauce Ingredients
- 1 cup fresh mango, peeled and chopped (optional)
- ½ onion, chopped
- ½ cup green onions, chopped
- 8 garlic cloves, chopped
- 2 scotch bonnet peppers, seeded and chopped
- 2 tbsp. fresh thyme leaves
- 2 tbsp. dark brown sugar
- 2 tbsp. honey
- 2 tbsp. soy sauce
- 1 ½ tbsp. fresh ginger, chopped
- 1 tsp. cinnamon powder
- ½ tsp. allspice
- 1 tsp. peppercorns, crushed
Step 2: Process Ingredients
Process all ingredients in a food processor until smooth. It’s okay to leave it a bit chunky if you like. Adjust the salt, pepper and spices, to taste.
Step 3: Store & Refrigerate
Store in a glass container and refrigerate.
Step 4: Serve
We hope this classic Caribbean recipe made yours and your family’s tummies as happy as ours! Jerk sauce is so delicious and versatile; use it as a sauce or marinade over pork, chicken or vegetables or even as a dipping sauce! We recommend storing any leftover sauce in your refrigerator for up to 7 days.
For anyone looking for a yummy drink to go with your jerk beef or chicken, we recommend a sweet white wine. If you’re looking for something alcohol-free, a fruity spritzer consisting of orange juice, cranberry juice, and seltzer is a great refreshment for a hot summer evening spent eating some deliciously spicy BBQ.
Fun Fact! Jerk originated in mid-1600’s when a British invasion drove the Spanish out of Jamaica. Spanish slaves sought refuge in the mountains, where they lived among the Arawak people (a.k.a. Jamaica’s first inhabitants). The Arawak had been slow-cooking and smoking meets for well over a millennia, and as their cooking techniques melded with African spices and Jamaica’s natural resources, jerk seasoning was born.
What did you think of this recipe? Are you a jerk fanatic now? What are some marinades or seasonings you love to make at home? Let us know!
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 - chopped
- 2 scotch bonnet peppers - seeded and chopped
- 2 tbsp. fresh thyme leaves
- 2 tbsp. dark brown sugar
- 2 tbsp. honey
- 2 tbsp. soy sauce
- 1 ½ tbsp. fresh ginger - chopped
- 1 tsp. cinnamon powder
- ½ tsp. allspice
- 1 tsp. peppercorns - crushed
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, pepper and spices, to taste.
- 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.
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.
Frequently Asked Questions
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.
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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.
That sounds delicious Roger, and it’s a good way to tone down the spice. Thanks for the comment. Enjoy!