Ingredients
Main Ingredients
- 4 to 6 habanero peppers (or scotch bonnet peppers, seeded and cored; leave some seeds in for more heat)
- 1 small yellow onion, chopped
- 6 cloves garlic
- 5 green onions, roughly chopped
- 1/4 cup soy sauce
- 3 tablespoons apple cider vinegar (or white vinegar)
- 3 tablespoons lime juice, freshly squeezed (plus the zest of 1 lime)
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1 teaspoon ground allspice (pimento)
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon nutmeg
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon ground black pepper (plus more to taste)
Instructions
- Combine Ingredients: Add all the ingredients—habanero peppers, yellow onion, garlic, green onions, soy sauce, vinegar, lime juice and zest, olive oil, ginger, brown sugar, allspice, cinnamon, thyme, nutmeg, salt, and pepper—into a food processor or blender.
- Blend Sauce: Process the mixture until you reach your desired consistency, whether you prefer it smooth or with a bit of texture.
- Store or Use: Use the jerk sauce immediately as a marinade or condiment, or transfer it to an airtight container and refrigerate for up to one week, allowing flavors to meld further before use.
Notes
- Adjust the number of habanero peppers for milder or hotter sauce to suit your taste.
- Leaving some seeds in the peppers adds extra heat for those who like it spicy.
- Fresh lime zest enhances the brightness and depth of flavor.
- This sauce can be used as a marinade for chicken, pork, or seafood, or as a flavorful dipping sauce.
- Store in the refrigerator and stir before each use as ingredients may settle.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Jamaican
