Caribbean 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

SIMPLE CARIBBEAN JERK CHICKEN



Simple Caribbean Jerk Chicken image

I like jerk chicken but often don't have all the exotic ingredients. This simplifies the mix by using dry italian dressing. Yummy on the Grill!

Provided by princess buttercup

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces

Steps:

  • Mix all ingredients except chicken in bowl.
  • Pour over chicken.
  • Cover and marinate 1 hour or over night in fridge.
  • GRILL it!
  • Enjoy!

CARIBBEAN JERK SAUCE



Caribbean Jerk Sauce image

Make and share this Caribbean Jerk Sauce recipe from Food.com.

Provided by Nick K

Categories     Sauces

Time 53m

Yield 1 bottle, 12 serving(s)

Number Of Ingredients 20

3 tablespoons butter
2 tablespoons minced green onions
1 cup water
3/4 cup ketchup
1/2 cup dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons hot sauce (I recommend Cholula, any any hot sauce will do)
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons cayenne
1 1/2 teaspoons parsley
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon sage
1/8 teaspoon thyme

Steps:

  • Saute onions in butter in a sauce pan.
  • whisk in all other remaining ingredients and bring to boil.
  • Simmer for 45 minutes.
  • Enjoy.
  • *make a slurry with the cornstarch before adding*.

Nutrition Facts : Calories 80.1, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 364.7, Carbohydrate 13.7, Fiber 0.2, Sugar 12.5, Protein 0.4

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 BBQ SAUCE



Jamaican Jerk BBQ Sauce image

Provided by Food Network

Time 12h30m

Yield 4 to 5 cups

Number Of Ingredients 22

3 (10-ounce) cans chicken stock
2 (12-ounce) beers, recommended: dark beer
1 large white onion, chopped
1 large red onion, chopped
2 large green chile peppers, roasted and chopped, (optional)
2 bunches green onions, chopped
2 tablespoons fresh minced ginger
1 (4.5 ounce) can chopped green chiles
2 jalapeno peppers, roasted and chopped, (optional)
4 tablespoons tamarind concentrate
2/3 cup molasses
4 tablespoons dark brown sugar
2 1/2 tablespoons ground allspice
4 teaspoons ground black pepper
4 teaspoons ground cayenne pepper
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoons ground thyme
3 teaspoons salt
3 teaspoons turbinado sugar
2 tablespoons soy sauce
2 tablespoons white wine vinegar

Steps:

  • Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
  • Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.

CARIBBEAN JERK PASTA



Caribbean Jerk Pasta image

I'm sure turkey or pulled pork would be just as good in this recipe. This is not intended for folks looking to cut fats. I can't guarantee how this will taste if lowfat ingredients are substituted.

Provided by Siava

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 tablespoons garlic, minced
2 cups cooked chicken, shredded (or cubed)
1/2 red onion, diced
1/2 bell pepper, diced
1 1/2 tablespoons caribbean jerk seasoning
1 tablespoon Old Bay Seasoning
salt and pepper (to taste)
2 tablespoons butter
1 cup mushroom
3 tablespoons butter
1/2 cup heavy whipping cream
1/2 cup whipping cream
1/2 cup water
3 tablespoons flour (or more if needed)
1 tablespoon garlic salt
1 teaspoon hot sauce (or to taste)
2 green onions, sliced
1 1/2 cups penne pasta

Steps:

  • FOR MEAT MIXTURE.
  • Heat oil in large saucepan over medium heat. Add garlic, chicken, onion, bell pepper, seasonings, and salt and pepper. Saute for 2 minutes.
  • Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside.
  • FOR SAUCE.
  • Using the same saucepan, reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled, melt 3 tablespoons butter.
  • *Important!* This is the longest process, but worth the patience (the sauce should not be runny at all. If it is, slowly add more flour until it thickens to the consistency of alfredo sauce).
  • Add a little bit of flour, stirring constantly until thickened. Pour in a little bit of the cream/water, stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid, add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions, mix thoroughly, and allow to simmer while making the pasta, stirring periodically.
  • FOR PASTA.
  • Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!

Nutrition Facts : Calories 461.6, Fat 32.5, SaturatedFat 16.8, Cholesterol 114.8, Sodium 142.7, Carbohydrate 28, Fiber 3.6, Sugar 1, Protein 15.8

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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