Authentic Jamaican Jerk Sauce
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.
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.
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 cooking...in the oven first at 350 for about an hour and then to the grill for the finishing touch.
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!