Jamaican Jerk Sauce

From Deborah Palmer of A Movable Feast

For a festive summer, add barbecue brush to big bowl of jerk sauce. Apply liberally on fish, steak, pork, chicken or shrimp. Call all the neighbours and put on the music. Recipe makes enough to party all summer. 


  • 6 scallions, thinly sliced
  • 2 large shallots, minced
  • 2 large cloves garlic, minced
  • 1 Tbsp fresh ginger, peeled and minced
  • 1/2 Scotch bonnet or habanero chili seeds and ribs removed, minced
  • 1 Tbsp ground allspice
  • 1 tsp black pepper, freshly ground
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg, ground
  • 1 Tbsp thyme leaves, fresh or dried
  • 1 tsp coarse salt
  • 1 Tbsp dark brown sugar
  • 1/2 cup orange juice
  • 1/2 cup rice wine vinegar
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup olive oil

In bowl, combine scallion greens, shallots, garlic, ginger and chili. Set aside. In another bowl, combine spices, thyme, salt and sugar. Into the spices, whisk the orange juice, both vinegars and soy sauce. Slowly drizzle in the oil while whisking constantly. Add scallion mixture and stir to combine. Allow at least one hour before marinating meat, fish, shrimp or poultry. Boil, grill or pan fry. Serve hot. Enjoy!

Posted on September 8, 2015 and filed under seasonings & sauces.