Authentic Jamaican Jerk Sauce Food

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AUTHENTIC JAMAICAN JERK SAUCE



Authentic Jamaican Jerk Sauce image

I found this recipe on www.jamaicans.com. We tried this and WOW was it awesome. I did not have allspice berries so I substituted ground allspice using one full tablespoon.

Provided by CHRISSYG

Categories     Sauces

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup pimiento (allspice berries)
1/2 cup brown sugar, packed
6 -8 garlic cloves
4 -6 scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
1 -2 bunch scallion (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper
2 tablespoons soy sauce, to moisten

Steps:

  • Put content in a food processor or blender and liquify.
  • Pour sauce in a jar and keep refrigerated.
  • The sauce will keep forever if kept refrigerated.
  • To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
  • Marinate meat at least 2 hours.

Nutrition Facts : Calories 107.1, Fat 0.4, SaturatedFat 0.1, Sodium 351, Carbohydrate 25.9, Fiber 2.2, Sugar 20.7, Protein 2.2

JAMAICAN JERK SAUCE



Jamaican Jerk Sauce image

This authentic and spicy Jamaican jerk sauce recipe can be used on chicken, pork, beef, or seafood. Learn the history and make enough for leftovers.

Provided by Christine Morin

Categories     Ingredient     Sauce     Condiment

Time 15m

Number Of Ingredients 11

1/2 cup ground allspice berries
1/2 cup brown sugar (packed)
2 bunches scallions , trimmed and roughly chopped
6 to 8 garlic cloves
4 to 6 scotch bonnet or habanero peppers (seeded and cored; leave some seeds in for more heat)
2 tablespoons soy sauce ​
1 tablespoon dried thyme (or 2 tablespoons fresh thyme leaves)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Kosher salt (to taste)
Black pepper (to taste)

Steps:

  • Gather the ingredients.
  • Add the allspice berries, brown sugar, scallions, garlic cloves, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper to a food processor or a blender.
  • Process until smooth.
  • Use to marinate the meat of your choice.

Nutrition Facts : Calories 54 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 259 mg, Sugar 8 g, Fat 1 g, ServingSize 1 cup (6 to 8 servings), UnsaturatedFat 0 g

JAMAICAN JERK SAUCE



Jamaican Jerk Sauce image

Jerking is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning - either dry spices or a wet marinade like this recipe - then roasted in a pit or grilled slowly over wood coals. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may used ground allspice powder. Note: A batch of Jerk Sauce can be kept in the Fridge for up to 1 month. Found recipe in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 9

1 scotch bonnet pepper, halved and seeded (or jalapeno pepper)
2 scallions, sliced into 2 inch lengths
1 1/2 teaspoons garlic, pealed (3 cloves)
3 tablespoons ginger, freshly grated (One 2 inch piece)
4 sprigs thyme, fresh and minced
1 tablespoon allspice berry, ground in a coffee mill (or 2 tsp dried)
2 limes, juice of
1/2 cup ketchup
1/2 cup pineapple juice (or 1/2 cup tomato juice)

Steps:

  • In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground.
  • Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.

Nutrition Facts : Calories 145.9, Fat 0.9, SaturatedFat 0.2, Sodium 677.8, Carbohydrate 35.8, Fiber 2.2, Sugar 22.4, Protein 3

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