This Jamaican jerk sauce recipe is made with fiery Scotch Bonnet peppers, aromatics and a number of seasonings that make it a must for spicy sauce lovers. Goes great with chicken or seafood.
You will need:
4-6 hot peppers, chopped
1 small onion, chopped
4-6 garlic cloves, chopped
4 stalks chives, end trimmed
1/ 4 cup soy sauce
1/ 4 cup vinegar (use white vinegar or apple cider vinegar, to your preference)
2 tablespoons oil
Juice from half a lime (about 1/ 4 cup lime juice)
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon dried thyme (or use fresh, if available)
Salt and pepper to taste
Add all of the ingredients to a food processor or blender. Process until smooth, or until you achieve the consistency you desire. Use immediately. Store the leftovers in the refrigerator in an airtight container.
Tips: Heat Level: Medium-Hot. You will get a good level of heat from Scotch Bonnets, which are very comparable to habanero peppers in both heat and flavor.
You can bring up the heat by incorporating more Scotch Bonnet peppers, or by using hotter peppers or chili flakes. Bring down the heat level by reducing the Scotch Bonnets, or by replacing them with milder peppers.