Jerk Sauce Recipe

Inspired by Tongue in Cheek

Time30m

Serves10

Goes with anything

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Ingredients

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Spices

1 tsp Allspice

1 tsp Thyme

1 tsp Cayenne pepper

1 tsp black pepper

1 tsp Celtic sea salt

Fresh Ingredients

4 cloves Garlic cloves

1 tbs Ginger

4 stalks Scallions

1 whole Scotch Bonnet Pepper

2 tbs ReaLime juice

Liquids

1 cup Aged soy sauce

1 cup Tuscany sunflower oil

Method

Preparation

Prepare the Ingredients

Peel and mince the garlic cloves. Peel and finely grate the ginger. Chop the scallions (green and white parts) finely. Remove the seeds from the Scotch bonnet pepper for less heat, if desired, and chop it finely.

Mixing

Combine Ingredients

In a large mixing bowl, combine all the spices: allspice, thyme, cayenne pepper, black pepper, and salt.

Add Fresh Ingredients

Add the minced garlic, grated ginger, chopped scallions, and chopped Scotch bonnet pepper to the bowl with the spices.

Incorporate Liquids

Pour in the soy sauce and vegetable oil, then add the lime juice to the mixture.

Blending

Blend the Sauce

Using a blender or food processor, blend the mixture until it reaches a smooth consistency. Scrape down the sides as necessary to ensure all ingredients are well incorporated.

Storage

Store the Sauce

Transfer the jerk sauce into a clean jar or container. Seal tightly and refrigerate. The sauce can be stored for up to 2 weeks.