Ingredients
Method
- Place all ingredients in a food processor or blender and pulse for 30-60 seconds until desired consistency is reached (smooth or slightly chunky).
- For best flavor, let the sauce rest in the refrigerator for at least 30 minutes before serving.
- Use as a marinade for chicken, pork, or vegetables, ensuring even coating.
- Store the finished sauce in an airtight jar in the refrigerator for up to one week.
Notes
- For extra heat, add another Scotch bonnet pepper, or for less, remove the seeds and white membrane before blending. Always wear gloves when handling hot peppers.
- Adjust the consistency: for a smoother sauce, blend longer; for a chunkier texture, pulse just a few times. Experiment to find your perfect balance. - This jerk sauce isn't just for meat! Try it with grilled vegetables, tofu, or even as a spicy dip. - Storage tip: Keep your homemade jerk sauce in an airtight container in the refrigerator for up to one week. Freezing in ice cube trays for longer storage is also an option. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust the consistency: for a smoother sauce, blend longer; for a chunkier texture, pulse just a few times. Experiment to find your perfect balance. - This jerk sauce isn't just for meat! Try it with grilled vegetables, tofu, or even as a spicy dip. - Storage tip: Keep your homemade jerk sauce in an airtight container in the refrigerator for up to one week. Freezing in ice cube trays for longer storage is also an option. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.