Jamican Jerk Sauce

Home Grown Recipe on the Spicy Side


prep 0:15       total 0:15



12 Scotch Bonnet peppers - most seeds and webs removed (do not handle with bare hands)
1 bunch of scallions (both green parts & white parts)
1/2 cup white Vinegar
1/2 cup olive oil
1/2 cup orange juice
1 Lime (juice only)
4 cloves garlic
3 tbsp. ground (or 5 tbsp. of whole berries) allspice
2 tbsp. brown sugar
1 tbsp. light soy sauce
1 tbsp. thyme
1 tbsp. salt
2 tsp. ground black pepper
1 tsp. ground cinnamon
1 tsp. nutmeg
1 tsp. ginger


1. Place all ingredients in a Vitamix (or other decently powerful blender)
2. Adjust speed to lowest setting
3. Turn blender on
4. Increase speed to maximum
5. Blend for 15-30 seconds (until thoroughly blended - esp. if using whole allspice berries)

Yields 2-3 cups

Author's Comments

Will last a couple weeks in the fridge. If you wont use it all in a short time, divide into 2 portions and freeze 1 of the portions for later use.

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