Jamaican Jerk Sauce

scotch bonnet peppers

🥗Healthier: habanero peppers

💰Cheaper: jalapeño peppers

Habaneros provide similar heat, while jalapeños are milder and more accessible.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

allspice

🥗Healthier: mixed spices

💰Cheaper: cloves

Mixed spices can mimic flavor, while cloves are a budget-friendly alternative.

Set up the food processor for making Jamaican jerk sauce.

Add 6 scotch bonnet peppers (or habanero peppers) to the processor for desired spice level.

Add 1 small red onion, chopped, to the processor.

Add 5 cloves of garlic, rough chopped, to the processor.

Add 4 green onions, chopped, to the processor.

Pour in 1/4 cup of soy sauce and 1/4 cup of vinegar (white or apple cider) into the processor.

Add 2 tablespoons of olive oil (or vegetable oil) to the mixture.

Squeeze in the juice from 1 small or medium lime, adding more if desired for extra lime flavor.

Add 1 tablespoon of freshly grated ginger to the processor.

Add 2 tablespoons of brown sugar to the mixture.

Add 1 teaspoon of nutmeg, 1 teaspoon of ground allspice, 1 teaspoon of cinnamon, and 1 teaspoon of ground thyme to the processor.

Season with salt and pepper to taste, using about 1 teaspoon each.

Process the mixture until chunky and thick, then smooth it out further as desired.

Transfer the sauce to a bowl and admire the fresh and fiery appearance.

Cooking Techniques

Equipment Needed

Spice Level: