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Jamaican Jerk Sauce

Jamaican Jerk Sauce

Thyme, allspice, Scotch bonnet peppers and garlic are key ingredients in Jamaican jerk recipes. It is supposed to be very spicy, so do not skimp on the peppers. A good keeper.

Ready in: 5 minutes

Serves: 12

Complexity: very-easy

kcal: 33

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½ cup ground allspice berries
½ cup packed brown sugar
8 clove garlic
6 scotch bonnet peppers, seeded & cored (wear gloves!)
1 tbsp ground thyme or 2 tbsp fresh thyme leaves
2 bunches spring onions
1 tsp cinnamon
½ tsp fresh nutmeg
2 tbsp soy sauce to moisten


Place allspice, brown sugar, SIDS CRAZY SALT, garlic, Scotch bonnet peppers, thyme, spring onions, cinnamon, nutmeg, SIDS SALT & PEPPER and soy sauce in a food processor and blend until smooth.
You may use whole allspice berries, if available, but use enough to give the equivalent of ½ cup ground. (Allspice berries and scotch bonnets are key ingredients.)
Keep this sauce refrigerated and it will virtually keep forever. Feel free to increase the hot peppers and garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities.
The jerk sauce may also be used with fish, but use a firm-fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential.
Meat will be smoked "pinkish" when done, and the skin will be nice and dark.