Caribbean Jerk BBQ Sauce
Caribbean Jerk BBQ Sauce blends fiery Scotch bonnet peppers, warm spices like allspice and cinnamon, fresh herbs, and a tangy tomato base. Sweetness from brown sugar and a hint of rum balance the heat, creating a rich, complex flavour. This sauce adds bold, authentic Caribbean flair to grilled meats, seafood, and vegetables, making it a flavourful and exciting addition to any meal.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Blender or food processor
- Knife & cutting board
- Measuring spoons & cups
Ingredients
Base Ingredients:
- ½ cup tomato puree
- ¼ cup tomato sauce
- ¼ cup brown sugar light or dark
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Caribbean-style hot sauce
- 2 teaspoons soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons dark rum
Spices & Seasonings:
- ½ tablespoon whole allspice crushed or ground
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ½ teaspoon black pepper
- ½ teaspoon celery salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- ¼ teaspoon mustard powder
- ¼ teaspoon ground nutmeg
Fresh Aromatics:
- 2 –3 Scotch bonnet peppers seeded for less heat (or leave seeds for extra spice)
- 2 teaspoons fresh thyme leaves
- ¼ white onion chopped
- 1 green onion scallion, chopped
- 3 cloves garlic minced
- Optional 1 teaspoon lemon zest
Instructions
Make The Aromatic Base:
- Toss the garlic, Scotch bonnet peppers, white onion, green onion, thyme, and lemon zest (if you’re using it) into a blender or food processor. Blend it all together until you’ve got a smooth paste.
Start The Sauce:
- Heat a little oil in a saucepan over medium heat. Add the blended mixture and cook for a minute or two just enough to bring out the aroma.
Build The Flavor:
- Stir in the tomato puree, tomato sauce, brown sugar, vinegar, rum, soy sauce, Worcestershire sauce, and a dash of hot sauce. Mix everything together well.
Season It:
- Sprinkle in your spices and seasonings. Stir to make sure everything is evenly combined.
Let It Simmer:
- Turn the heat down and let the sauce simmer without a lid for 15 to 20 minutes. Give it a stir now and then. You’re looking for it to thicken up.
Smooth It Out (Optional):
- If you prefer a silky smooth sauce, you can blend it again after it cooks. An immersion blender works great here.
Finish Up:
- Let the sauce cool completely, then pour it into a clean, sterilised jar or bottle.