If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. This part of the world doesn’t shy away from cooking with spicy chili peppers, like the wonderfully fiery Scotch Bonnet pepper that rivals the habanero pepper in both heat and flavor. With such a lush location and prime growing conditions, the freshest of the fresh ingredients are the norm, the hot peppers are abundant, and the spices are in bloom. I greatly enjoy visiting the Caribbean just for the food. Case in point - Jamaican Jerk Sauce. This is a recipe you’ll like to print and keep in your back pocket for those moments when you want that flavor punch of the Caribbean. It’s a warming and rather fiery Caribbean jerk sauce, though it’s also easy to customize to your own preferred levels. I’ll discuss how you can do that below. It’s also key to Jamaican Jerk cooking. Chicken or pork are the most common foods cooked this way, though it’s great with seafood as well, just without any low and slow cooking. Jerk sauce is so important to Jamaican cuisine that the Jamaican government wants to copyright the term “Jamaican Jerk”. They say that “just as Mexico is known for its Tequila, and France for Champagne, Jamaican Jerk is protected internationally from misrepresentation.” For now, let’s discuss how to make Jamaican jerk sauce, shall we?
Scotch Bonnet Peppers. An important element for flavor and heat. Other Vegetables. Red onion, garlic, scallions or green onions. Liquids. Soy sauce, vinegar, lime juice, olive oil. Pineapple juice is a popular addition I sometimes uses. Spices. Ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt and black pepper.
There are variations, of course, but these are the ingredients I use. Boom! That’s it. Very easy, right? It’s a great recipe. Jamaican jerk sauce is an easy recipe to make. Use immediately. You can also freeze it in freezer containers for up to 6 months. I like to freeze it in smaller portions. It is quite herbal and notably Caribbean with the use of nutmeg, allspice and fiery scotch bonnets. You can cook the sauce to blend the flavors more, though they will be more mellow when merged. Use habanero peppers as a substitute. If you’d like a milder version of this recipe, either reduce the amount of Scotch Bonnets used, or replace with with milder peppers. I think this is great with just about any aji chili peppers. Or, try it with the more commonly found milder banana peppers or any colorful sweet pepper. Of course if you’re looking for something even hotter and spicier, you can incorporate hotter peppers, like ghost peppers or the crazy wildly hot Carolina Reaper. Yes! Or just add in some spicy chili flakes or powder to achieve the spice level you desire. Need help? How to Stop the Chili Pepper Burn On Your Skin. Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. NOTE: This recipe was updated on 8/25/23 to include new information, photos, and video. It was originally published on 4/22/19.
