Caribbean Jerk Sauce
At first glance, this jerk sauce may look a little intimidating just based on the ingredient list. Don’t let that fool you, it’s surprisingly simple and is made in about 5 minutes with ingredients available at any grocery store.
It’s packed with flavor and while it’s generally associated with chicken, don’t limit this versatile sauce to only poultry — though jerk chicken wings are always a crowd pleaser. Try it with pork, it’s excellent on pork chops, pork loin, pork tenderloin and even pork belly. I also love using this sauce on shrimp skewers, grilled prawns as well as various types of roasted whole fish.
I always recommend making enough to divide, using some as marinade and reserving some to use as either a dipping sauce, or to baste on as you’re grilling your poultry, pork, or seafood.
- 12 whole green onions, roughly chopped
- 2 scotch bonnet peppers, seeded and veined
- 5 cloves garlic, peeled
- 2 inch piece fresh ginger, peeled
- ½ medium Spanish onion
- 1 bunch fresh thyme, stems and all
- 3 tablespoon Worcestershire sauce
- 3 tablespoon soy sauce
- ¼ cup avocado oil
- ¼ cup light brown sugar
- 2 ½ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon Kosher salt
- Juice of 2 limes
- Zest of 1 lime
Roughly chop the first six ingredients, and place them into a food processor. Add remaining ingredients and pulse until smooth, but chunky.