This Jamaican jerk sauce marinade recipe is packed with fiery Scotch Bonnet peppers, aromatic vegetables, and vibrant spices. Essential for spicy food lovers and perfect with chicken, shrimp, or pork! Experience a true Caribbean flavour blast.

Caribbean cuisine is renowned for its bold spices and robust flavours, with Jamaican dishes leading the charge. Spicy food enthusiasts will appreciate the key ingredient here: Scotch Bonnet peppers. Similar to habanero peppers, Scotch Bonnets offer intense heat complemented by fruity undertones, making them ideal for authentic Jamaican jerk sauce marinade recipe cooking.

Understanding Jamaican Jerk Cooking

Jerk cooking, native to Jamaica, involves marinating or dry-rubbing meats with a vibrant mix of seasonings known as Jamaican jerk spice. This marinade is fundamental for authentic jerk dishes. Although traditionally used with chicken and pork, this marinade is equally fantastic with seafood, albeit without slow-cooking methods.

The Jamaican government recognizes the global reputation of Jamaican jerk cuisine, seeking to protect the authenticity of “Jamaican Jerk,” much like France does with Champagne.

Ingredients for Jamaican Jerk Sauce Marinade

The ingredients for jerk sauce may vary slightly, but these are my preferred selections and proportions:

Scotch Bonnet Peppers: Essential for heat and distinctive flavour.
Aromatic Vegetables: Red onion, garlic, scallions (green onions).
Liquids: Soy sauce, vinegar (white or apple cider), lime juice, olive oil. Pineapple juice is also a tasty optional addition.
Spices and Herbs: Ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt, and freshly ground black pepper.

Jamaican jerk sauce marinade recipe ingredients

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Jamaican jerk sauce marinade chicken wings recipe

How to Make Jamaican Jerk Sauce Marinade

Combine all ingredients, Scotch Bonnet peppers, red onion, garlic cloves, scallions, soy sauce, vinegar, olive oil, lime juice, ginger, brown sugar, nutmeg, allspice, cinnamon, thyme, salt, and pepper, in a food processor or blender.
Blend until smooth or your preferred consistency.
That’s it! This Jamaican jerk sauce marinade recipe is incredibly straightforward and ready to use immediately.

Jamaican jerk sauce marinade recipe tips and steps

Storage Instructions

Store leftover Jamaican jerk sauce in an airtight container in the refrigerator and use within two weeks. For longer storage, freeze in small portions for up to six months.

Taste Profile of Jamaican Jerk Sauce

This sauce is delightfully piquant, offering intense heat alongside fresh, vibrant flavours from the combination of Scotch Bonnets and spices. It has an aromatic, herbal depth characteristic of Caribbean cuisine, particularly from the nutmeg, allspice, and cinnamon.

Adjusting the Heat Level

Scotch Bonnet peppers measure between 100,000 and 350,000 Scoville Heat Units (SHU), making this marinade medium-high in heat. If you prefer a milder marinade, reduce the number of Scotch Bonnet peppers or substitute with milder peppers, such as banana peppers or sweet bell peppers.

Conversely, if you desire more heat, include hotter peppers like ghost peppers or Carolina Reapers, or simply add spicy chilli flakes or powder.

Safety Tips for Handling Hot Chilli Peppers

Always handle hot chilli peppers with care. Wear gloves to prevent skin irritation and burning sensations. Additionally, work in a well-ventilated area and consider protective eyewear to guard against pepper fumes and particles.

Serving Ideas for Jamaican Jerk Sauce Marinade Recipe

Slather generously on chicken wings, pork, shrimp, or fish (especially mahi-mahi or swordfish).
Create an authentic jerk marinade by mixing the sauce with pineapple or orange juice.
Stir into soups and stews for added depth of flavour.
Combine with sour cream or crema to make a spicy, flavourful dip.

Enjoy experimenting with this Jamaican jerk sauce marinade recipe, keep it spicy, and I’d love to hear how it turns out for you!