Shelf-Stable Jerk Sauce Recipe

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.

Stem and halve the scotch bonnet peppers, removing the membrane.

Quarter the cooking onions and cut them into eighths.

Cut garlic cloves into quarters.

Prepare green onions by cutting them into longer pieces at the green end and shorter pieces towards the white end.

In the blender, combine the hot peppers, cooking onions, garlic, and the white part of the green onions.

Add the spices: pickling salt, black pepper, allspice, cinnamon, nutmeg, brown sugar, thyme, and fresh grated ginger to the blender.

Pour in the orange juice, soy sauce, and white vinegar into the blender.

Pulse the blender to thoroughly blend the ingredients, leaving it a little chunky.

Add the green part of the green onions to the blender and pulse lightly to break it up, leaving some flakes.

Transfer the blended mixture to a pot and add cooking oil.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 to 30 minutes.

Prepare jars by cleaning and boiling them for 20 minutes while the sauce simmers.

Use a funnel to jar the sauce, ensuring the rims are clean before sealing.

Heat the lids in boiling water for 1-2 minutes before sealing the jars and process in a water bath for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level: