Why You’ll Love This Recipe

This sauce brings an irresistible mix of heat, sweetness, and savory depth. It’s quick to whip up, stores well, and instantly transforms any protein or veggie dish into something vibrant and flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Scallions (green onions)
Garlic cloves
Fresh thyme
Scotch bonnet peppers
Ground allspice
Ground nutmeg
Ground cinnamon
Brown sugar
Soy sauce
Lime juice
Olive oil
Salt and pepper
Optional: vinegar, ginger, or orange juice

Directions

Blend the Ingredients:
Add all ingredients to a blender or food processor. Blend until a smooth, thick paste forms. Scrape down the sides if needed.
Adjust Seasoning:
Taste and adjust for heat, sweetness, or acidity as needed.
Use or Store:
Use immediately to marinate meats, or store in an airtight container in the refrigerator.

Servings and Timing

Servings: Makes about 1 to 1.5 cups of sauce
Preparation Time: 10 minutes
Total Time: 10 minutes

Variations

Sweeter: Add a splash of orange juice or honey.
Tangier: Include a bit of vinegar for more acidity.
Herb-forward: Increase the thyme or add fresh parsley.

Storage/Reheating

Storage: Refrigerate in a sealed jar for up to 1 week.
Freezing: Freeze in small portions (like ice cube trays) for up to 3 months.
Reheating: No need to reheat—use cold or at room temperature.

FAQs

Is jerk sauce supposed to be spicy?

Yes, it traditionally includes scotch bonnet peppers, which bring intense heat.

Can I make it milder?

Use fewer peppers or substitute with milder ones like jalapeños.

What’s the difference between jerk marinade and jerk sauce?

They’re essentially the same, but some prefer a thinner marinade. Just add a bit of water or juice to thin it out.

Can I use dried thyme?

Yes, use about 1 teaspoon of dried thyme in place of fresh.

How long should I marinate with jerk sauce?

Marinate meats for at least 2 hours, preferably overnight.

Can I cook the sauce?

It can be simmered to thicken or to mellow the heat, but it’s commonly used raw.

What dishes can I use it on?

Chicken, pork, tofu, vegetables, or even tossed with roasted potatoes.

Does it work as a dipping sauce?

Yes, especially if thinned slightly or mixed with mayo or sour cream.

How do I make it more savory?

Add soy sauce or a touch of anchovy paste.

What’s a good substitute for scotch bonnet?

Habanero peppers are the closest, followed by jalapeños for less heat.

Conclusion

Jamaican jerk sauce is an unforgettable burst of flavor, perfect for adding heat and Caribbean flair to your meals. With a quick blend of bold ingredients, you’ll have a go-to sauce that elevates everything it touches