Authentic Jamaican Jerk Sauce

"I found this recipe on We tried this and WOW was it awesome. I did not have allspice berries so I substituted ground allspice using one full tablespoon."
photo by Jason C. photo by Jason C.
photo by Jason C.
Ready In:




  • Put content in a food processor or blender and liquify.
  • Pour sauce in a jar and keep refrigerated.
  • The sauce will keep forever if kept refrigerated.
  • To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
  • Marinate meat at least 2 hours.

Questions & Replies

  1. Is the allspice used the the one from Jamaica


  1. A very good Jerk. I used 3 Tbsp of allspice and added olive oil and the juice of a lime to blend easier. I marinated in a ziplock bag for 8-10 hours and added water to move the jerk around. The left over jerk in the bag went into a bowl and was brushed onto the jerked chicken during a long, slow and smokey BBQ. Off.The.Hook.
  2. This is a great recipe...however I agreed with another reviewer who used less than the 1/2 cup allspice berries. Instead, I used 2 heaping teaspoons of allspice berries and ground them fine before adding to the rest of the ingredients with no other changes to the ingredient amounts. This recipe created enough jerk sauce to marinate overnight 9 large chicken thighs. I prefer the flavor of dark meat and the thighs are uniform in size for even the oven first at 350 for about an hour and then to the grill for the finishing touch.
  3. I feel kind of silly about this, but I did not realize that pimiento berries are entirely different than pimiento peppers. I went out and got a jar of the peppers, filled up the half-cup, and blended away. I gotta say, the sauce was AMAZING this way, and was definitely a sauce rather than a paste. I also took another reviewer's advice and added the zest and juice of a blood orange. I used 4 habanero peppers as well. Next time I will add actual allspice, but I'm not eliminating the pimiento peppers! It was crazy good and tasted authentic - I had JUST returned from Jamaica the day before and made this. Definitely a keeper!
  4. This recipe rocks. Whenever summer peaks hits head up, I break out the habaneros. While at first I only used 4 peppers, I have since doubled it. While it is really, really hot, it is a good hot. Full of flavor. Once you try this, you will never go back to that store bought crap.
  5. Made double amount for a party using 10 super hot chillis loosened with a little olive oil and lime juice...very very spicy but went down great on pork chops and chicken with rice and peas and pineapple salsa


  1. Substituted scotch bonnets for a selection of home grown chillis including reapers,omitted soy sauce but added juice of a lime and a few tbs olive oil


I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points
View Full Profile

Find More Recipes