Spicy Jamaican Jerk-Style Hot Sauce

Spisiness:

Extreme Spiciness

Time:

Min

Infused with the spirit of Jamaica, this Jerk-Style Hot Sauce combines fiery Scotch Bonnet peppers with a medley of spices, delivering a spicy kick with Caribbean flair.

Ingredients for Spicy Jamaican Jerk-Style Hot Sauce

6 Scotch Bonnet peppers, finely chopped
4 cloves garlic, minced
1/2 cup green onions, chopped
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp ground allspice
1 tsp ground cinnamon
1 tsp ground nutmeg
Salt to taste

Step-by-step Directions for Spicy Jamaican Jerk-Style Hot Sauce

In a blender, combine Scotch Bonnet peppers, garlic, green onions, soy sauce, brown sugar, allspice, cinnamon, and nutmeg.
Blend until smooth.
Transfer to a saucepan and bring to a simmer over medium heat.
Cook for 10 minutes, stirring occasionally.
Allow to cool before transferring to a sterilized bottle.

Special Tip for Spicy Jamaican Jerk-Style Hot Sauce

For an authentic Jamaican experience, use this sauce as a marinade for chicken or pork before grilling. The spices and heat will infuse the meat, giving it the signature jerk flavor.

Fun Facts about Spicy Jamaican Jerk-Style Hot Sauce

The term "jerk" is said to come from the word "charqui", a Spanish term for jerked or dried meat. Over time, Jamaican locals added their own unique blend of spices and heat, creating the jerk flavor we know today.

Scoville units: Scotch Bonnet peppers: 100,000 - 350,000 Scoville units.

Best served with:

Grilled meats, rice dishes, stews, and as a marinade

Quisin type:

Jamaican Hot Sauce Recipe

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Spicy Jamaican Jerk-Style Hot Sauce

Ingredients for Spicy Jamaican Jerk-Style Hot Sauce

Step-by-step Directions for Spicy Jamaican Jerk-Style Hot Sauce

Special Tip for Spicy Jamaican Jerk-Style Hot Sauce