Jerk BBQ Sauce
Jerk BBQ sauce is a flavorful blend that combines the spicy, aromatic essence of Jamaican jerk seasoning with the rich, smoky sweetness of traditional barbecue sauce. It typically includes ingredients like allspice, Scotch bonnet peppers, garlic, thyme, brown sugar, and vinegar. This sauce delivers a bold, tangy heat that enhances grilled meats, especially chicken and pork, adding a Caribbean twist to classic BBQ dishes. Perfect for marinating or basting.
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring spoons and cups
- Blender or food processor
- Airtight container for storage
Ingredients
- 2 cups ketchup
- 2 tablespoons apple cider vinegar
- ½ cup pineapple juice
- ½ cup brown sugar
- 6 scallions green onions, chopped
- 3 cloves garlic finely minced
- 2-3 scotch bonnet peppers deseeded and chopped (adjust to heat preference)
- 1 teaspoon kosher salt
- 1- inch piece fresh ginger peeled and minced or grated
- 1 tablespoon ground allspice
- 2 teaspoons dried thyme leaves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 3 tablespoons Worcestershire sauce
Instructions
- In a medium saucepan, combine the ketchup, brown sugar, pineapple juice, Worcestershire sauce, and apple cider vinegar. Stir the mixture over medium heat until the sugar dissolves completely.
- To the saucepan, add the chopped scallions, minced garlic, scotch bonnet peppers, and grated ginger. Stir in the ground allspice, kosher salt, dried thyme, ground cinnamon, and ground nutmeg.
- Bring the mixture to a gentle simmer. Allow it to cook for about 30 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- For a smoother texture, transfer the sauce to a blender or use an immersion blender directly in the saucepan. Blend until smooth.
- Let the sauce cool to room temperature. Transfer it to an airtight container and refrigerate. The sauce can be stored in the refrigerator for up to two weeks.