Jamaican Jerk Sauce and Marinade
Caribbean food is up there as far as flavor goes. They are in no way afraid of flavor, spices, or heat. Their food is always packed full of flavor you wouldn’t think it’s possible to use one more ingredient. Somehow, they’ve perfected impactful flavor combinations that will leave you wanting to lick your plate clean and thinking about it days later. Even those who aren’t fans of spicy food enjoy Caribbean food. They may be using the hottest peppers around, but the way they mix it with different spices keeps the heat from being overwhelming. Just perfect.
This Jamaican Jerk Sauce and Marinade is no different. It packs a punch in the spice and flavor department. Marinade some chicken or shrimp and grill it up. Always leave some for dipping! It will not disappoint!
Jamaican Jerk Sauce and Marinade
Ingredients
- 3 green onions
- ½ tablespoon fresh thyme leaves (or ¼ tablespoon ground thyme)
- ½ scotch bonnet pepper (habanero will work also if you can’t find scotch bonnet)
- ¼ cup coconut sugar
- ½ inch piece of fresh ginger
- 2-3 cloves garlic
- ¼ coconut aminos
- ½ tablespoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 tablespoon olive oil
- Pink Himalayan salt, to taste
- Black pepper, to taste
Instructions
- Add all ingredients to a food processor or blender and blend until smooth.
Store sauce in an airtight container in the fridge for up to one week.
Try it on our Jamaican Jerk Shrimp Cakes.
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