Jamaican Jerk Sauce
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- Опубликовано: 6 июн 2024
- Fiery & Fresh Flavors of the Caribbean! This Jamaican jerk sauce recipe is made with Scotch Bonnet peppers, aromatics, and spices, a must for spicy sauce lovers. Great for grilled meats or as a marinade for Jerk Chicken! It's a warming and rather fiery Caribbean jerk sauce, though it's also easy to customize to your own preferred levels.
CHAPTERS:
0:00 Fiery & Fresh Jamaican Jerk Sauce
0:15 Ingredients & Mixing
2:20 Variations
2:51 Taste
3:06 Serving
3:44 More Recipes
THINGS YOU’LL NEED:
4-6 Scotch Bonnet peppers chopped
1 small red onion chopped
4-6 garlic cloves chopped
4 stalks scallions end trimmed
1/4 cup soy sauce
1/4 cup vinegar (optional - use white vinegar or apple cider vinegar, to your preference)
2 tablespoons olive oil
Juice from half a lime
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon dried thyme or use fresh, if available
Salt and pepper to taste - I usually use 1 teaspoon salt and 1 tablespoon black pepper
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I had so much fun making this! What other videos would you like to see?
-Mike
#jerksauce #carribeanfood #jamaicanfood #spicyfood #spicy 
Хобби
Cant get enough! Spatchcocked a chicken, smothered it and left it for 24hrs, amazing! Even my Rottie Dave loves it!
So good! Enjoy!
I just made this but added a fresh diced pineapple. Holy moly that's one kickass sauce!!!
Pineapple! I love it!
Dang, that looks delicious. Going to have to try this one too!!
Been waiting for a recipe like this. Thanks.
My pleasure 😊
I will be making this! Thank you so much, I love all your hot recipes.
I appreciate it - enjoy!
Heck yeah I'm going to make this. I've got everything on hand. Jerk sauce is amazing, but we don't have a Jamaican place anywhere close to us, so looks like I've got to do it myself.
I added the OJ as suggested and marinaded a tri-tip and some chicken halves. Really good recipe. I might calm down the heat of the Scotch Bonnets to something milder for dip sauce use but yeah, another top recipe. Thanks for that one.
Looks great! I can tell I'm gonna tweek it a little, but I can't wait to try it. Thank you so much. I just needed a base recipe to start with. Your really helping me get things off the ground. Cheers.
I am so glad to hear that. Enjoy!
Looks great!
Thank you!
This looks amazing! 😊
Thank you!
Looks so amazingly tasty. Yum!
And it is. Enjoy!
For real, I have to make this
Enjoy!
Awesome, I have used Jamaican Jerk rubs in the past. I now have added some ingredients to my shopping list for tomorrow, will report back....Looks great. Thanks for that.
Can't wait to hear back from you. Have fun!
Very nice. Thank you.
Welcome 😊 Enjoy!
Looks really tasty.
Thank you - give it a try!
Almost 75k in subscribers!!! Keep up the great videos
Thanks so much! Yes, it's nice to see our little channel growing. Bring on the spicy food! =)
@@ChiliPepperMadness I mean this sincerely. This channel is one of the absolute best cooking channels on RUclips, and I watch a lot of them. This and Con Claudia are my go-to places.
There are other high-quality channels, but yours is fantastic.
This looks amazing! I have been considering making jerk chicken but I am the only one in my household that love spicy food.
Go for it! The rest of ‘em can eat ramen 🍜 😆
Hope you will try it eventually! :-)
I’ve been making and cooking with jerk sauce for months now but I haven’t been making it like this now I want to try it 😊😊
I use it a lot for marinating, but also swirling into stews.
You are amazing.
Wow, thank you!
Very similar to what I have made for years, I never did red onion, but did more scallions. So that will be interesting to try for me. Also I tend to use a lot more all spice then you have hear. My flavor profile of my sauce is all spice/habenero/lime. I love marinating this on some chicken thighs and toss on the grill. I prefer to score the skin side of the thigh to the bone to let the marinade penetrate a little more. It can be painful chicken depending on your heat level!
Thanks for the input!
I love this channel. Have you considered making some wasabi based sauces?
Thank you. That is definitely a great idea!
Hey my dude, have you ever had a Jamaican spicy beef patty? I think you'd like it, they're really good and flavorful, with a nice amount of heat. Could be something interesting to make on your channel one day. Have a good day
I have! I actually have that on my list to make, but my list is HUGE. LOL. So many spicy possibilities. =)
@@ChiliPepperMadness nice 👍🏿. Can't wait for more videos, and more heat!
I was waiting for the jerk chicken reference, and there it was at the end. I have a similar recipe from a Caribbean cookbook. Definitely add the OJ. If you make this, you need to have fresh spices...nothing you dug out of the back of your cupboard from the Obama administration. Spend a little coin on fresh ingredients and this will blow your mind. I've even used this as a marinade for a whole beer can chicken. Reserve some of the marinade to boil in a saucepan so you can serve it with the bird, the rest goes in the beer can. This is also epic as a marinade for ribs. In either the chicken or the rib case, let it marinate overnight.
Thank you for your input. Enjoy my recipe!
Jamaican's are all about the Scotch Bonnet pepper, and can quickly distinguish a Habanero and a Scotch Bonnet. They will not be fooled. I tried once making a jerked goat stew for my Jamaican cousin-in-law and couldn't find a Scotch Bonnet to save my soul. So, I figured I'd substitute a Habanero. He took one taste and thanked me for my effort, but said "that's not a Scotch Bonnet". At least he appreciated my effort 🙂
Yep, definitely different, but similar enough as a sub for those unlucky enough to have easy access to them. In the U.S., habaneros are much easier to find. I have to grow Scotch Bonnets.
Just a word of advice to those working with hot peppers such as Jalapeno, Scotch Bonnets, Habaneros, Carolina Reapers or any other very hot pepper. Be very cautious when cutting up the peppers. Do not touch your face or eyes during that process. Wash your hands, knives and surfaces after cutting these peppers and before proceeding. Especially the Scotch Bonnets, Habaneros and Carolina Reapers because they *will* *hurt* *you* These peppers are harmless as long as the skin is intact but once you cut them or break the skin, just think bear spray.
Also, don't put the seeds and trimmings down the garbage disposal. All those oils get pulverized into the air. I learned this by causing the entire family outside while the house cleared after some especially aromatic peppers hit the disposal. It took thirty minutes for us to stand going back inside.
You don’t say.
Yes. My girl friend was cutting up the lesser hot jalapeño peppers. The juices made her hands burn for several minutes. We called an advisory service, and they told her to scrub her hands with lemon juice. She did, and the burning sensation went away.
I have a page in the site to help deal with the burn. There are a lot of helpful reader comments. www.chilipeppermadness.com/cooking-with-chili-peppers/how-do-you-stop-the-chili-pepper-burn/
This is this man's job. I'm pretty sure he knows this already.
That’s good I love spicy food that’s my speciality.
So, it’s good to eat it freshly sauce or to put it on fire?
Thanks. Yep! You can enjoy this as it, or heat it through to meld the flavors further.
Sup mike, with those winter spices and scotchbonnets it screams jerk sauce, I buy jerk sauce and seasoning 🥺, I can make this👍, I'll check site for the chicken, maybe a jerk seasoning there? Or with sauce.. and marinade dish do I just need s+p? I'll check it out, everyone's been impressed I'm pulling different dishes out lol, and incorporating into some of my own. Again tyvm tc 🌶️
Awesome! Hope you'll enjoy it, Ronald!
How can you make this and preserve it for longer than using it right away?
This should last a few weeks in the fridge, possibly longer. You can also freeze it for longer term storage!
Your sauce looks great! But from an actual Jamaican who is very proficient at jerk, you didn't use enough allspice. Allspice and scotch bonnet peppers are what actually make jerk sauce, jerk sauce. But hey, you did great regardless. You earned yourself a new follower😊
Thank you, Christopher, and welcome to the fam! And you should definitely play with spices if you prefer. It's delicious!
Love your recipes and your take on spices and chillies. However, when it comes to jamaican cuisine, not only am I jamaican, but a chef. You just made a really great marinade and I think it's lovely. But that's not a jerk sauce. As with any proper sauce it has to be cooked, and there are a few more ingredients that a jamaican will say I missing. Still it's a good attempt and I am thankful for you sharing
Its funny I like Scotch Bonnets and always thought I would like jerked food like jerked chicken from the supermarket but don't like the taste even when making my own food with storebought jerk seasoning.
I feel like I am missing out. 🤗😶🤗
It's possible LOL
How long will this last?
In an airtight container it will last around 2 weeks in the fridge, but it can be frozen for up to 6 months!
@@ChiliPepperMadness thanks. I have some Carolina reapers growing…I might try them with your recipe.
Thanks for your efforts, I'm sure it tastes nice. Just a few tips:
1. No need to call it "Jamaican Jerk Sauce" it's already Jamaican if its Jerk because we own it (as in its specific to Jamaica.) So you can just say "jerk" and maybe use "Jamaican" in your explanation of its origins.
2. Use more all spice
3. Play Reggae music in the background as its more authentic. We don't listen to Calypso. Only commercialism and misappropriation will tell you this.
4. Only use Scotch Bonnet, never substitute with Habaneros as they have different flavours
Thanks for watching and sharing your thoughts.
Very good you but you need pimento, I think that the only thing missing, but Very good 👍
Pimento is allspice, from my understanding, which I included. Glad you like it!
Please write the ingredients for me please
You can find the full recipe on our website! Just follow this link www.chilipeppermadness.com/recipes/jamaican-jerk-sauce/
you forgot the pimento!!. otherwise spot on
It includes allspice, which is the same thing as pimento, from my understanding.
You spoke of Orange juice at the end, I was going to ask you why you didn’t use it, most recipes for this do. I’m thinking some star anise as well. And yes, grilled chicken and grilled shrimp seem to be the bomb with jerk sauce. Unfortunately, my wife feels it reinforces the “you are what you eat” with me however. 😂. So I drink smart water to show her, but she says it hasn’t helped a bit.
LOL How about: "I am so smart that I HAVE to eat jerk sauce"... ?
Good try but You forget pimento seeds
Go for it. FYI: Pimento is allspice, which was included.
I'm sure that sauce is lovely but that is not Jamaican. We do not use some of those ingredients to make our jerk sauce.
Only 16 ingredients!. Got anything more complicated?
You bet!
If your like me and have a lot of aging spices this kind of recipe helps to keep the stock rotating.