Jerk Sauce

Jerk Sauce

Jerk Sauce

Jerk sauce is famously hot, but full of flavour

(Use kitchen gloves during preparation)


1 large onion, roughly chopped
5 spring onions, sliced
5 sprigs of fresh thyme leaves(about 1 tablespoon chopped)
2 cloves garlic, peeled
2 scotch bonnet peppers (these are hot!! – avoid contact with your skin)
1 teaspoon grated ginger
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
75 mls. soy sauce
2 tablespoon vegetable oil
50 mls. malt vinegar
100 mls. fresh orange juice
2 teaspoon salt
1/2 teaspoon black pepper


To make the jerk sauce, combine all the ingredients in a food processor and blend to a purée.
Don’t be tempted to add water as you need a thick paste.
Cover your food with the sauce and marinade for at least 2 hours.
Cook your food on a rotisserie or kebab to give it an even cook.
If you are roasting a chicken or pork joint, brush some more sauce over your food fifteen minutes before the end of cooking.

If you would like to download or print a copy of this recipe, just click the link below:

PDF-150x150    Jerk Sauce