0 0

Notice: Undefined variable: btn_class in /home/gaurirei/public_html/vegpapa.com/wp-content/plugins/osetin-meal-planner/osetin-meal-planner.php on line 211
Jamaican jerk sauce

Share it on your social network:

Or you can just copy and share this url

Ingredients

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

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Jamaican jerk sauce

Features:
  • Gluten-Free
  • Keto
  • Low-Carb
  • Low-Fat
  • Paleo
  • Raw
Cuisine:

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

Ingredients

Directions

Share

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.

Enjoy!

(Visited 178 times, 1 visits today)

Steps

1
Done
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
Done
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.

Simona

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.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Coup de blush
next
Jamaican fava bean rice
previous
Coup de blush
next
Jamaican fava bean rice

Add Your Comment