If you’re familiar with Jamaican culture, then you’re well aware of the importance of jerk seasoning. This classic spice blend dates back to the 17th century! Do you know where the word “jerk” comes from? The Spanish word for dried meat translates to jerk, which is why we use the word “jerky” to describe dried meat. None of that information is secretive, but jerk seasoning blends or sauces often are. Most Jamaican chefs or cooks don’t typically divulge the secrets to their killer jerk sauces. That being said, they can agree on key ingredients.
No jerk sauce is complete unless it contains Scotch bonnet peppers, garlic, thyme, and allspice. There are so many more ingredients that go into a jerk sauce recipe, though. As you may or may not know, spice is key, so you can expect to sweat and cleanse the sinuses as you enjoy jerk sauce. Some people consider it a challenge to make it through a meal with incredibly hot jerk sauces. It’s all fun and games! Scotch bonnets have a Scoville rating of 100,000-350,000 units. They really get you in the back of the throat! That’s the beauty of a classic jerk sauce, so wake up your palate and enjoy the ride with this recipe.
- Prep Time:5m
- Total Time:5m
- 6 green onions, chopped
- 4 cloves garlic, minced
- 1 - inch piece ginger, peeled and chopped
- 1 tsp. allspice
- 1 tbsp. fresh thyme leaves
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 c coconut aminos
- 1/2 c freshly squeezed orange juice
- 2 tbsp. olive oil
- 1/3 c raw agave syrup
- 2 Scotch bonnet peppers, seeded
- sea salt, to taste
- Add all of the ingredients to a food processor or high-speed blender and blend until smooth.
- Serve immediately and store leftovers in an airtight jar in the fridge. It will stay fresh for about one week.