Jamaican Jerk Sauce Recipe – Searchlight

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This Jamaican jerk sauce recipe is made with fiery Scotch Bonnet peppers, herbs, and a number of seasonings that make it a must-have for spicy sauce lovers. Goes very well with chicken or seafood.

You will need:

4-6 hot peppers, chopped
1 small onion, chopped
4-6 garlic cloves, chopped
4 stalks of chives, trimmed end
1/4 cup soy sauce
1/4 cup vinegar (use white vinegar or apple cider vinegar, depending on your preference)
2 tablespoons of oil
Juice of half a lime (about 1/4 cup lime juice)
1 tablespoon of freshly grated ginger
2 tablespoons of brown sugar
1 teaspoon of nutmeg
1 teaspoon of chilli
1 teaspoon of cinnamon
1 teaspoon of dried thyme (or use it fresh, if available)
Salt and pepper to taste


Add all the ingredients in a food processor or blender. Blend until smooth or until you get the consistency you desire. Use immediately. Store leftovers in the refrigerator in an airtight container.

Tips: heat level: medium-hot. You will get a good level of heat from Scotch Bonnets, which are very comparable to Habanero peppers in terms of heat and flavor.

You can increase the heat by incorporating more Scotch Bonnet peppers, or by using hotter peppers or chili flakes. Lower the heat level by reducing Scotch Bonnets, or replacing them with milder peppers.

Jamaican jerk sauce recipe

Michael M. Tomlin