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Jamaican jerk sauce

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Adjust Servings:
6 teaspoons Jamaican allspice
1/4 cup Maple syrup
3 cloves Garlic
6 teaspoons White vinegar
3 Scotch-Bonnet Chili pepper
1 tablespoon dried Thyme
4 Green onion
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
6 teaspoons Soy sauce
1 Lime
1 tablespoon Vegetable powder

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Jamaican jerk sauce

  • Gluten-Free
  • Keto
  • Low-Carb
  • Low-Fat
  • Paleo
  • Raw

Jamaican all-spice and Scotch-Bonnet peppers are kings in this super-hot sauce to be used in the most amazing Jamaican dishes. Be prepared to some serious heat!

  • 5 minutes
  • Serves 10
  • Easy




If you’re up for some fire, Jamaican jerk sauce will give you the heat you’re looking for… This sauce is used in a number of traditional Jamaican dishes – do not use on its own. Also, be really careful while handling Jamaican peppers (or Scotch-Bonnet peppers): touching them with your bare hands might irritate your skin. If you have never tried this, wear gloves while handling them.

Thus said, this sauce will make your Jamaican dishes a true delicacy.

Jamaican jerk sauce is very easy to prepare: just toss all the ingredients in the blender’s cup and process until you obtain a smooth consistency. If you plan to use it later, transfer to a container, wrap with plastic film and keep in the fridge for up to 3 weeks.


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3 minutes

Clean and dice

Rinse the green onions and the Scotch-Bonnet peppers. Coarsely chop the green onion, peel the garlic, then halve the Jamaican peppers and remove the core and the seeds. I recommend doing this wearing plastic gloves.

2 minutes

Mix and store

Transfer all the ingredients to the blender’s cup and mix until you obtain a smooth consistency. Once ready, transfer to one or more containers, cover with plastic film and store in the fridge for up to 3 weeks. You can use this sauce as you need it. You will get enough for 10 uses.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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