Caribbean style spicy jerk sauce

    5 min

    This is my take on a spicy Caribbean jerk sauce. This recipe is heavily inspired by Livvy's homemade jerk chicken. Her recipe is strictly secret, fiercely guarded and absolutely delicious.


    Derbyshire, England, UK
    85 people made this

    Serves: 8 

    • 1 small onion
    • 4 spring onions
    • 6 large cloves of garlic
    • 2 Scotch bonnet chillies
    • 2 finger chillies
    • 1 thumb sized chunk fresh root ginger
    • 1 small handful fresh thyme
    • 1 vegetable stock cube
    • 2 tablespoons dried thyme
    • 1 tablespoon ground cinnamon
    • 1 tablespoon ground allspice
    • 1 tablespoon ground black pepper
    • 1 teaspoon freshly grated nutmeg
    • 2 tablespoons dark brown soft sugar
    • 2 tablespoons honey
    • 2 tablespoons dark soy sauce

    Prep:5min  ›  Ready in:5min 

    1. Roughly chop the onion, spring onions, garlic, chillies, ginger and fresh thyme. Crush up the stock cube.
    2. Pour all the ingredients into a food processor and pulse until combined. This sauce is actually better a day or so after it’s made, it gives the flavours time to mellow and makes for a really well rounded sauce. This will last for 4 to 5 days in a sealed container in the refrigerator or it can be frozen and will last for months in the freezer.


    See it on my blog

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