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Jamaican Jerk Sauce

Authentic Homemade Jamaican Jerk Sauce

Learn to make a bold, versatile, and authentic Jamaican Jerk Sauce from scratch with this easy, step-by-step recipe. Perfect for grilling, marinating, and dipping!
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 28 minutes
Course Side Dish
Cuisine Jamaican
Servings 12
Calories 45 kcal

Ingredients
  

Aromatic Base:

  • 1 medium yellow onion roughly chopped {about 150 grams}
  • 6-8 green onions chopped {about 50 grams}
  • 6-8 garlic cloves peeled {about 30 grams}
  • 1-2 scotch bonnet peppers stemmed (seeds in for heat, removed for mild) {15-30 grams}
  • 2- inch piece fresh ginger peeled and roughly chopped {about 20 grams}

Spices:

  • 2 tablespoons whole allspice berries {about 12 grams}
  • 1 tablespoon fresh thyme leaves {or 1 teaspoon dried}
  • 2 teaspoons ground cinnamon {5 grams}
  • 1 teaspoon freshly grated nutmeg {2 grams}
  • 1 teaspoon smoked paprika {2 grams}
  • ½ teaspoon ground cloves {1 gram}
  • 1 tablespoon black peppercorns {or 1 ½ teaspoons ground}
  • 1 teaspoon sea salt {6 grams}

Liquids & Sweetener:

  • ¼ cup soy sauce {60 ml}
  • ¼ cup maple syrup or dark brown sugar {60 ml / 55 grams}
  • 3 tablespoons vegetable oil {45 ml}
  • 3 tablespoons apple cider vinegar {45 ml}
  • Juice of 1 lime {about 2 tablespoons / 30 ml}

Instructions
 

Step 1: Toast the Spices

  • Heat a dry skillet over medium-low heat. Add the whole allspice berries and toast, shaking the pan often, for 2-3 minutes until fragrant. Let cool slightly, then grind into a coarse powder using a spice grinder or mortar and pestle.

Step 2: Prepare & Combine

  • Wearing gloves, prepare the scotch bonnet peppers by removing seeds for less heat or keeping them for full heat. Roughly chop all aromatic vegetables (onions, garlic, ginger, peppers). Place them in a blender or food processor.

Step 3: Blend into Paste

  • Add all the ground spices (toasted allspice, thyme, cinnamon, nutmeg, smoked paprika, cloves, black pepper, salt) to the blender. Pour in the soy sauce, maple syrup, oil, vinegar, and lime juice. Secure the lid and blend on high until a completely smooth, pourable paste forms. Stop to scrape down the sides as needed. Add a tablespoon of water if it's too thick to blend smoothly.

Step 4: Cook & Mellow

  • Pour the blended sauce into a saucepan. Bring to a very gentle simmer over medium-low heat. Cook, stirring occasionally, for 10-15 minutes. This step cooks the raw aromatics and allows the flavors to meld and deepen. The sauce will darken slightly. Remove from heat and let cool completely before using or bottling.

Notes

For a milder sauce, always deseed scotch bonnet peppers and wear gloves when handling. The sauce flavor improves after 1-2 days in the fridge. Store in an airtight container for up to 2 weeks, or freeze in ice cube trays for up to 3 months.