Jerk Sauce

Name: Jerk Sauce
Prep time: 20 min
Ingredients: 3 Habanero Peppers; 2 Tbsp Fresh Thyme; 1 Bunch Scallions; 4 Cloves Garlic; 3 Tbsp Soy Sauce; 4 Tbsp Ground Allspice; 1 tsp Ground Nutmeg; 1 tsp Ground Cinnamon; 4 Tbsp Brown Sugar; 1 tsp Fine Salt; 1 tsp Black Pepper

Classic Jamaican Style

Of course you can't get enough of our jerk chicken flavor, so blend up the sauce and add to anything that needs a little fire.

Complexity

Nice and Easy

Prep Time

0 H 20 M

Appliance

None

Cook Time

0 H 0 M

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Let’s Cook

Ingredients:

3 Habanero Peppers

2 Tbsp Fresh Thyme

1 Bunch Scallions

Green parts only

4 Cloves Garlic

3 Tbsp Soy Sauce

4 Tbsp Ground Allspice

1 tsp Ground Nutmeg

1 tsp Ground Cinnamon

4 Tbsp Brown Sugar

1 tsp Fine Salt

1 tsp Black Pepper

Freshly ground recommended

Tools:

Blender

Knife

Cutting Board

About This Recipe:

If you haven't heard of jerk cooking before, don't worry, we're not talking about a rude sauce. In this case, the word "jerk" refers to both a type of seasoning and a style of cooking that originated in Jamaica, and is now a staple in Caribbean cuisine. Jerk spice is a combination of everyday ingredients that blend together into a really unique and nuanced flavor that's sweet, smoky, fiery, and fragrant. Traditionally, meats were marinated or rubbed with this seasoning and cooked in underground jerk pits, and some restaurants still use that method to this day. To make your life a bit easier, there are plenty of recipes out there that use different appliances, though we won't stop you if you want to do it the original way. Even though you'll find some people claiming that you can leave out the hot peppers if you want to do a mild version of this recipe, the truth is that jerk is supposed to be spicy, so if you want it to be authentic, you should prepare yourself for one heck of a kick. This sauce is perfect for dipping, so serve it up with chicken wings or snacky vegetables the next time you have people over. It also makes an amazing marinade for all kind of meats--pork and chicken are the most traditional--if you're looking to spice up your dinnertime.

Cooking Method:

Remove Habanero Stems

Cut the stems from your habanero peppers, then wash your hands.

Habanero peppers give this recipe a lot of heat while still maintaining flavor. If you want your sauce to be less spicy, you can use fewer peppers, as well as remove the seeds and pith.

Peel Garlic

Peel your garlic.

Garlic is almost as much of a staple in savory dishes as salt and pepper. It's a powerhouse of flavor that pairs with and enhances foods of every flavor profile. Do you really need to add garlic to all of your recipes? That's like asking if you really need oxygen.

Remove Thyme Stems

Pull your thyme leaves off of the stems.

Some recipes play around with the spices used in their jerk recipes, but thyme is one of the key ingredients, along with the habanero peppers and ground allspice. Jerk seasoning is layered and complex, and the thyme is what adds the distinctive aromatic quality.

Add Solid Ingredients to Blender

Put your prepared ingredients and scallions in the blender.

It's always best to put solid ingredients in the blender first, especially leafy ones. Otherwise, it's easier for chunky bits to get stuck at the top of the blender where they won't mix in properly.

Add Liquid and Seasoning

Add in the rest of the ingredients.

Contrary to how it sounds, allspice is not just all the spices. Honestly, that would taste pretty bad. Rather, it's the dried unripe berries from the Pimenta dioica tree, which is native to Jamaica and is sometimes called the Jamaican allspice tree. It has a warm, sweet, peppery taste similar to spices like cinnamon and cloves. Combined with the other ingredients, it will produce a beautifully thick and dark sauce with a lot of complexity in its flavor. The end result will be spicy, smoky, biting, fragrant, and just a little bit sweet.