Jerk Sauce

This jerk sauce hits every note that makes Jamaican jerk legendary: the burn of hot chili peppers, the warmth of allspice and cinnamon, the herbal bite of thyme, and the tang of vinegar and citrus. One blender. Ten minutes. Four cups of liquid fire.

Scallions form the green, aromatic backbone that ties everything together. Fresh orange and lime juice add brightness and acidity that balance the intense heat, while soy sauce brings a salty umami depth you wouldn’t expect in a Caribbean sauce.

The combination of allspice, nutmeg, cinnamon, and sage is distinctly Jamaican. These warm spices are what separate real jerk from generic hot sauce.

Chef Tips

• Handle the hot peppers with gloves. Scotch bonnets or habaneros will burn your skin and eyes for hours if you touch them bare-handed.
• Blend until completely smooth for a marinade, or pulse for a chunkier table sauce.
• Let meat marinate in this sauce for at least 4 hours, overnight if possible. The acid and spices need time to penetrate.
• This sauce keeps in the fridge for up to two weeks. The vinegar and citrus act as preservatives.

Variations

• Reduce the cayenne and use a milder chili pepper if you want the flavor without the full heat.
• Add a tablespoon of brown sugar for a sweeter, more caramelized finish when grilled.
• Blend in a handful of fresh cilantro or parsley for added herbaceous brightness.