Jamaican jerk sauce is made with, scallion, thyme, scotch bonnet pepper, ground cinnamon, pimento, garlic, white vinegar, ginger root, and soy sauce. This is the real Jamaican jerk sauce with a twist; the real taste of Jamaica!

Jamaican Jerk sauce is easy to make and you will have no trouble preparing it.

3-4 stalks of scallion, chopped (depending on size)
2 large white or red onions, cut into halves
2 scotch bonnet peppers, sliced (deseeded) * or sub-Red Jalapeno peppers to the desired heat
4 cloves garlic
4 sprigs of fresh thyme (peel back leaves from stem)
Small piece of ginger root
1/4 cup white vinegar
1/4 cup dark soy sauce
24 pimento seed, crushed


Wash the ginger, scallion, onions, Scotch bonnet peppers, garlic, and thyme and put into a blender. Add the soy sauce and vinegar.

Puree blend at high speed for 5 minutes. Stir in the crushed pimento. Your jerk sauce is now ready!

Pour into an air-tight jar and store in the fridge for up to 1 week.

You can use it as a marinade on meat or seafood

Give these a try!  Jerk Pork ~ Jerk Chicken ~ Jerk Duck ~ Jerk Turkey ~ Jerk Sausage ~ Jerk Hot Dogs ~ Jerk Beef Burgers ~ Jerk Beef ~ Jerk Conch ~ Jerk Fish ~ Jerk Shrimps ~ Jerk Lobster


Cinnamon powder and grated nutmeg should not be added to the wet jerk sauce; add them a dry jerk seasoning only!

Can be purchased in 32oz container

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