Description
This bold and vibrant Jamaican jerk sauce is more than a condiment—it’s a cultural tribute. Featuring Scotch bonnet peppers, allspice, and thyme, it delivers smoky heat, sweet depth, and rich complexity. Perfect as a marinade, dip, or flavor enhancer, it’s a true taste of the islands.
Ingredients
2–3 Scotch bonnet peppers (organic preferred, seeds removed for less heat)
1 tablespoon allspice (preferably freshly ground)
7 sprigs fresh thyme (or 2 tsp dried)
1/4 cup soy sauce (or coconut aminos for soy-free)
2 tablespoons brown sugar (or mango puree for natural sweetness)
1 small onion, chopped
4 garlic cloves, minced
Juice of 1 lime
1/4 cup water or pineapple juice (optional, for adjusting consistency)
Salt, to taste
Instructions
Prep Ingredients: Chop onion, mince garlic, and deseed the Scotch bonnet peppers. Wear gloves when handling the peppers.
Blend: Combine all ingredients in a high-speed blender until smooth. Adjust consistency with water or pineapple juice as needed.
Cook (optional but recommended): Sauté blended mixture briefly to enhance flavor, then simmer on medium heat for 7–8 minutes.
Rest: Allow sauce to rest for 48 hours in the refrigerator to deepen flavors.
Store: Refrigerate in sanitized jars for up to 1 week, or freeze for up to 6 months.
Notes
For milder heat, substitute 1 Scotch bonnet with 3 habaneros or 1 tsp crushed pepper flakes.
Fresh thyme adds better flavor than dried.
Add pineapple juice instead of water for natural sweetness and smoother texture.
Sauce flavor improves with time—ideal for batch prep.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Sauce
- Method: Blended and simmered
- Cuisine: Jamaican
Keywords: Jamaican jerk sauce, scotch bonnet peppers, island sauce, spicy marinade, vegan jerk sauce, authentic jerk recipe, Caribbean condiment, allspice, thyme sauce, bold island flavors