Jerk Sauce

Serves 1
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Directions

  1. 1Mix all the ingredients for the spice rub together: brown sugar, cayenne pepper, onion powder, garlic powder, black pepper, cloves, cinnamon, ground ginger, allspice, smoked paprika, dried thyme, salt, and oil.
  2. 2Mix all the ingredients for the spice rub together: brown sugar, cayenne pepper, onion powder, garlic powder, black pepper, cloves, cinnamon, ground ginger, allspice, smoked paprika, dried thyme, salt, and oil.
  3. 3Mix all the ingredients for the spice rub together: brown sugar, cayenne pepper, onion powder, garlic powder, black pepper, cloves, cinnamon, ground ginger, allspice, smoked paprika, dried thyme, salt, and oil.
  4. 4Add more olive oil to the spice rub if desired to achieve the right consistency for a marinade.
  5. 5Add more olive oil to the spice rub if desired to achieve the right consistency for a marinade.
  6. 6Add more olive oil to the spice rub if desired to achieve the right consistency for a marinade.
  7. 7Remove the seeds from the scotch bonnet pepper if you prefer less heat, then mince the pepper as small as possible.
  8. 8Remove the seeds from the scotch bonnet pepper if you prefer less heat, then mince the pepper as small as possible.
  9. 9Remove the seeds from the scotch bonnet pepper if you prefer less heat, then mince the pepper as small as possible.
  10. 10Combine all the ingredients for the finishing glaze: molasses, a pinch of ground black pepper, minced scotch bonnet pepper, grated ginger, tamari, and lime juice.
  11. 11Combine all the ingredients for the finishing glaze: molasses, a pinch of ground black pepper, minced scotch bonnet pepper, grated ginger, tamari, and lime juice.
  12. 12Combine all the ingredients for the finishing glaze: molasses, a pinch of ground black pepper, minced scotch bonnet pepper, grated ginger, tamari, and lime juice.
  13. 13Mix the glaze ingredients until well combined.
  14. 14Mix the glaze ingredients until well combined.
  15. 15Mix the glaze ingredients until well combined.
  16. 16Apply the glaze on top of your cooked chicken or meat of choice after it's out of the oven or grill.
  17. 17Apply the glaze on top of your cooked chicken or meat of choice after it's out of the oven or grill.
  18. 18Apply the glaze on top of your cooked chicken or meat of choice after it's out of the oven or grill.
  19. 19Serve the jerk dish with Jamaican sides like rice and peas, vegetables (cabbage), plantains, and festival.
  20. 20Serve the jerk dish with Jamaican sides like rice and peas, vegetables (cabbage), plantains, and festival.
  21. 21Serve the jerk dish with Jamaican sides like rice and peas, vegetables (cabbage), plantains, and festival.

Ingredients

  • brown sugar
  • brown sugar
  • brown sugar
  • cayenne pepper
  • cayenne pepper
  • cayenne pepper
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder
  • black pepper
  • black pepper
  • black pepper
  • cloves
  • cloves
  • cloves
  • cinnamon
  • cinnamon
  • cinnamon
  • ground ginger
  • ground ginger
  • ground ginger
  • allspice
  • allspice
  • allspice
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • dried thyme
  • dried thyme
  • dried thyme
  • salt
  • salt
  • salt
  • oil
  • oil
  • oil
  • 1 tbsp molasses
  • 1 tbsp molasses
  • 1 tbsp molasses
  • 1 pinch ground black pepper
  • 1 pinch ground black pepper
  • 1 pinch ground black pepper
  • 1 scotch bonnet pepper minced
  • 1 scotch bonnet pepper minced
  • 1 scotch bonnet pepper minced
  • 1 oz grated ginger
  • 1 oz grated ginger
  • 1 oz grated ginger
  • 1 tbsp tamari
  • 1 tbsp tamari
  • 1 tbsp tamari
  • 2 tbsps lime juice
  • 2 tbsps lime juice
  • 2 tbsps lime juice

Tips

  • Add more olive oil if desired for the spice rub, as cooking should be a custom experience.
  • If you can handle the heat, include the seeds of the scotch bonnet pepper.
  • The finishing glaze is applied after the meat is cooked out of the oven or grill.