Authentic Caribbean Jerk Sauce
Dive into the vibrant flavors of the Caribbean with this Authentic Jerk Sauce! This rich and spicy sauce is perfect for marinating meats, drizzling over grilled vegetables, or serving as a zesty condiment for your favorite dishes. With a combination of sweet, savory, and spicy ingredients, each bottle captures the essence of Caribbean cuisine. This recipe yields enough to fill one bottle and serves approximately 12 people, making it ideal for gatherings or meal prep. Share it with friends or keep it on hand for a delicious flavor boost anytime!
12
Servings
N/A
Calories
20
Ingredients
Ingredients
Butter
3 tablespoons (Melted)
Green Onions
2 tablespoons (Minced)
Water
1 cup (N/A)
Ketchup
3/4 cup (N/A)
Dark Brown Sugar
1/2 cup (Packed)
Apple Cider Vinegar
1/4 cup (N/A)
Hot Sauce
2 tablespoons (Recommended: Cholula, or your preferred variety)
Worcestershire Sauce
2 teaspoons (N/A)
Lemon Juice
2 teaspoons (Freshly squeezed)
Cayenne Pepper
1 1/2 teaspoons (N/A)
Parsley
1 1/2 teaspoons (Dried)
Cornstarch
1 teaspoon (For slurry)
Salt
1/2 teaspoon (N/A)
Garlic Powder
1/2 teaspoon (N/A)
Onion Powder
1/2 teaspoon (N/A)
Ground Cloves
1/8 teaspoon (N/A)
Nutmeg
1/8 teaspoon (N/A)
Allspice
1/8 teaspoon (N/A)
Sage
1/8 teaspoon (N/A)
Thyme
1/8 teaspoon (N/A)
Instructions
1
In a medium saucepan, melt the butter over medium heat.
2
Add the minced green onions and sauté for 2-3 minutes until they become tender and fragrant.
3
In a separate small bowl, make a slurry by mixing the cornstarch with a tablespoon of water until smooth, and set aside.
4
Whisk in the water, ketchup, brown sugar, apple cider vinegar, hot sauce, Worcestershire sauce, lemon juice, cayenne, parsley, salt, garlic powder, onion powder, ground cloves, nutmeg, allspice, sage, and thyme to the saucepan with the sautéed onions.
5
Bring the mixture to a boil while stirring constantly. Once boiling, reduce the heat and allow it to simmer uncovered for 45 minutes, stirring occasionally.
6
After 45 minutes, add the cornstarch slurry to the sauce, stirring well to combine. Continue to simmer for an additional 5 minutes until the sauce thickens to your desired consistency.
7
Remove from heat, allow to cool slightly, then transfer to a sterilized bottle.
8
Store in the refrigerator for up to 2 weeks and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Caribbean Jerk Sauce?
It is a vibrant, rich, and spicy sauce capturing the essence of Caribbean cuisine, used for marinating meats, drizzling over vegetables, or as a zesty condiment.
How many servings does this recipe provide?
This recipe yields enough sauce to serve approximately 12 people.
What are the primary uses for this jerk sauce?
It is perfect for marinating meats, drizzling over grilled vegetables, or serving as a flavorful condiment for various dishes.
How long should the jerk sauce simmer?
The sauce should simmer uncovered for 45 minutes initially, followed by an additional 5 minutes after adding the cornstarch slurry.
How long can I store the homemade jerk sauce?
You can store the sauce in a sterilized bottle in the refrigerator for up to 2 weeks.
What type of hot sauce is recommended for this recipe?
The recipe recommends using Cholula, though you can use any variety of hot sauce you prefer.
How do I thicken the Caribbean jerk sauce?
The sauce is thickened by adding a slurry made from 1 teaspoon of cornstarch mixed with 1 tablespoon of water.
What kind of sugar is used in this recipe?
This recipe calls for 1/2 cup of packed dark brown sugar to add sweetness and depth.
Which spices provide the authentic jerk flavor?
The flavor profile is created using a blend of cayenne pepper, ground cloves, nutmeg, allspice, sage, and thyme.
Do I need to sauté any ingredients first?
Yes, you should sauté 2 tablespoons of minced green onions in butter for 2-3 minutes until they are tender and fragrant.
What type of vinegar is best for this sauce?
The recipe uses 1/4 cup of apple cider vinegar for its specific tangy flavor.
Is fresh lemon juice required?
Yes, the recipe specifies using 2 teaspoons of freshly squeezed lemon juice.
What is the liquid base of the sauce?
The base consists of 1 cup of water and 3/4 cup of ketchup mixed with various seasonings.
Does this recipe contain butter?
Yes, the recipe starts with 3 tablespoons of melted butter used to sauté the green onions.
What dried herbs are included in the recipe?
The recipe includes dried parsley, sage, and thyme.
How should the green onions be prepared?
The green onions should be finely minced before being added to the saucepan.
Is salt included in the seasoning mix?
Yes, 1/2 teaspoon of salt is used to balance the savory and sweet flavors.
What powders are used for flavor consistency?
The recipe uses 1/2 teaspoon each of garlic powder and onion powder.
When is the cornstarch slurry added to the mixture?
The slurry is added after the sauce has already simmered for 45 minutes.
Should the saucepan be covered while simmering?
No, the sauce should simmer uncovered to allow it to reduce and develop flavor.
How much allspice is used in the sauce?
The recipe calls for 1/8 teaspoon of ground allspice.
What should I do before bottling the sauce?
Remove the sauce from the heat and allow it to cool slightly before transferring it to a sterilized bottle.
Is this sauce suitable for meal prep?
Yes, it is ideal for meal prep as it can be stored and used as a quick flavor boost whenever needed.
How spicy is this Caribbean jerk sauce?
It is considered a spicy sauce due to the inclusion of hot sauce and 1 1/2 teaspoons of cayenne pepper.
Does the recipe use Worcestershire sauce?
Yes, it includes 2 teaspoons of Worcestershire sauce for added savory complexity.
Can this recipe be doubled for large gatherings?
Yes, while the standard recipe yields one bottle, you can easily double the ingredients for larger groups.
What aromatics are used in this jerk sauce?
The main aromatics are sautéed green onions, ground cloves, nutmeg, and allspice.
Is the cornstarch added directly to the hot sauce?
No, you must first mix the cornstarch with water in a separate bowl to create a smooth slurry before adding it to the saucepan.
How do you know when the green onions are cooked?
They are ready once they have been sautéed for 2-3 minutes and have become tender and fragrant.
What is the final step in the cooking process?
The final step is to simmer the sauce for 5 minutes after adding the slurry until it reaches your desired thickness.