Jerk Sauce

Authentic Jamaican Jerk Sauce Recipe - Bring the Island Flavor Home

Region / culture: Jamaica | Preparation time: 15 minutes | Servings: 4

Introduction

Jerk sauce is a spicy and flavorful marinade that originated in Jamaica. It is typically used to season meat, particularly chicken, pork, or fish, before grilling or smoking. The sauce is known for its bold and complex flavors, which come from a combination of ingredients such as allspice, scotch bonnet peppers, garlic, and thyme.

History

Jerk sauce has its roots in Jamaica, where it was developed by the Maroons, descendants of African slaves who escaped from plantations and settled in the mountains. The Maroons used a combination of spices and herbs to preserve and flavor meat, which they cooked over open fires. Over time, the technique of jerking meat became popular throughout the Caribbean and beyond.

Ingredients

0.5 cup ground allspice or 0.33 cup Jamaican ground allspice
0.5 cup brown sugar
6 to 8 cloves of garlic
4 to 6 scotch bonnet peppers
1 tbsp ground thyme or 2 tbsp thyme leaves
2 bunches of scallions
1 tsp cinnamon
0.5 tsp nutmeg
2 tbsp soy sauce, dark or light only, to moisten
1 tsp hot sauce, optional

How to prepare

Place all ingredients, including hot sauce, into a food processor and blend until smooth.
Transfer the spice-based marinade into a fresh container, reserving it in the refrigerator. Use it for marinating meat or seafood, as well as for grilling and basting.

Variations

Add a splash of rum or vinegar for extra depth of flavor.
Include fresh herbs such as cilantro or parsley for a different twist.
Substitute scotch bonnet peppers with jalapenos or habaneros for a milder heat level.

Cooking Tips & Tricks

Adjust the amount of scotch bonnet peppers to suit your spice tolerance. For a milder sauce, remove the seeds and membranes from the peppers before blending.

- Marinate meat in jerk sauce for at least a few hours, or preferably overnight, to allow the flavors to penetrate the meat.

- Use jerk sauce as a marinade, a basting sauce, or a dipping sauce for grilled meats and seafood.

Serving Suggestions

Serve jerk sauce with grilled chicken, pork, or fish. It can also be used as a dipping sauce for fried plantains or sweet potatoes.

Cooking Techniques

Blend all ingredients in a food processor until smooth.

- Marinate meat in jerk sauce for at least 2 hours before grilling or smoking.

Ingredient Substitutions

Use ground cloves or cinnamon as a substitute for allspice.

- Substitute brown sugar with honey or maple syrup for a different sweetness.

Make Ahead Tips

Jerk sauce can be made ahead of time and stored in the refrigerator for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Serve jerk sauce in a small bowl alongside grilled meats, garnished with fresh herbs or sliced scotch bonnet peppers for a pop of color.

Pairing Recommendations

Pair jerk sauce with a side of rice and peas, fried plantains, or coleslaw for a complete Caribbean meal.

Storage and Reheating Instructions

Store jerk sauce in an airtight container in the refrigerator for up to a week. Reheat gently in a saucepan or microwave before serving.

Nutrition Information

Calories per serving

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 2g

- Sugars: 10g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 1g

Vitamins and minerals

Vitamin C: 20% DV

- Iron: 10% DV

Alergens

Contains soy

Summary

Jerk sauce is low in fat and calories, but high in carbohydrates due to the sugar content. It is a good source of vitamin C and iron.

Summary

Jerk sauce is a versatile and flavorful marinade that adds a spicy kick to grilled meats and seafood. With a combination of bold spices and herbs, it is a staple in Caribbean cuisine and beyond.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Jerk Sauce. It was many years ago, when I was just a young girl living in Jamaica with my family. My grandmother, who was known for her incredible cooking skills, was teaching me how to make some of her famous dishes. One day, she told me about a special sauce that she had learned to make from a friend many years ago. She called it Jerk Sauce.

My grandmother's friend had traveled to Jamaica from the small island of Barbados and had brought with her a recipe for this unique and flavorful sauce. She had learned how to make it from her own grandmother, who had passed it down through the generations. My grandmother was immediately intrigued and asked her friend to teach her how to make it.

As my grandmother told me the story, I could see the excitement in her eyes. She described how the sauce was made with a blend of fiery Scotch bonnet peppers, fragrant allspice, pungent garlic, tangy vinegar, and a variety of other spices. The key, she explained, was in the slow marinating process, allowing the flavors to meld together and develop into a deliciously complex sauce.

I watched in awe as my grandmother demonstrated how to make the Jerk Sauce. She carefully chopped the peppers and garlic, measured out the spices, and blended everything together in a large mortar and pestle. The aroma that filled the kitchen was intoxicating – a heady mix of spicy, sweet, and savory scents that made my mouth water.

After the sauce had been mixed to perfection, my grandmother poured it over a whole chicken that had been scored and rubbed with salt. She explained that the sauce needed time to work its magic, so she covered the chicken and let it marinate in the refrigerator overnight. The next day, she grilled the chicken over hot coals until it was charred and crispy on the outside, yet juicy and tender on the inside.

As we sat down to eat, my grandmother told me more about the history of Jerk Sauce. She explained that it originated in Jamaica, where it was traditionally used to marinate and season meat before cooking it over an open flame. The technique was developed by the Maroons, escaped African slaves who lived in the mountains and forests of Jamaica and relied on their ingenuity to survive.

Over the years, Jerk Sauce had become a staple in Jamaican cuisine, beloved for its bold flavors and fiery heat. It had also gained popularity around the world, thanks to the vibrant Jamaican diaspora. My grandmother's version of the sauce was a testament to her own skill and creativity – a true reflection of her love for cooking and her commitment to preserving tradition.

As I savored the deliciously spicy chicken, I knew that I had learned something truly special from my grandmother that day. The recipe for Jerk Sauce was more than just a collection of ingredients and instructions – it was a connection to my heritage, a link to the past, and a bridge to the future. I vowed to carry on the tradition and pass down the recipe to future generations, just as my grandmother had done for me.

And so, that is how I learned to make Jerk Sauce – a recipe that has brought joy and flavor to countless meals, and a reminder of the love and dedication that my grandmother put into every dish she made. I will always cherish the memories of that day in the kitchen with my grandmother, learning the secrets of this delicious sauce that has become a part of my culinary repertoire.