It’s very rare to find 100% authentic Jamaican Jerk-meats outside of Jamaica because of one absolutely necessary thing: Authentic Jamaican Jerk-meats are done on pimento-wood poles over a pit fire. I’ll explain the procedure in another post.

Some of the seasonings, herbs and spices I used for this Jamaican Jerk-Sauce.

There are two ways to prepare this, for two different methods of cooking. One is as a jerk sauce for basting while grilling, and the other is as a jerk seasoning, which has to marinate for 24 hours for best results. There’s a huge difference, as you’ll see below. Enjoy! ٩(^ᴗ^)و

1 medium onion (I used ½ of a large one – chopped)
2 stalks of scallion (chopped)
½ tsp thyme leaves
2 inches of a thumb-sized piece of ginger (chopped)
5 cloves garlic (chopped)
3 small chili peppers (whole – stems removed)
2 tsp allspice (powder)
½ cup orange juice
1 Tbsp white vinegar
2 Tbsp olive oil
½ tsp cooking salt
¼ tsp cayenne pepper (powder)
¼ tsp paprika (powder)
1 Tbsp brown sugar
1 pinch cinnamon
1 pinch nutmeg
1 dash habanero (powder)
1 cup purified water
5 Tbsp ketchup

Method 1 (sauce)
Combine all the ingredients except the water and ketchup in a blender and puree well. Check with a spoon to make sure there are no lumps.

Put the water and ketchup in a sauce pan on high heat and bring to a boil. When it starts to boil, add the contents of the blender to the mixture and stir well. Reduce the heat to low and cover the sauce pan.

Make sure the exhaust-fan is on high and cover your nose with a mask if necessary. The contents of the pot will bubble and pop so be careful that it doesn’t get into your eye. If it does, flush your eye with cold milk immediately and see your doctor.

Allow it to cook on low heat for 20 minutes, stirring regularly. This is a mild jerk sauce that you can use on cooked meats on your grill. You may refrigerate this sauce for a week or two.

I bought a whole rotisserie chicken at Costco Japan and cut it in half. Sometimes Costco’s rotisserie is not cooked enough for me so I usually do something extra with it. In this instance I smothered jerk sauce on a half of the chicken and put it on my grill.

My fam and I had delicious Jerk-Chicken wraps for dinner.

Method 2 (seasoning)
If you’d like to use it as a seasoning on raw meat, do not add the water or ketchup and do not cook it. Use the mixture straight from the blender as a mild jerk seasoning. Use plastic gloves to rub it into raw meat. Put the meat in a freezer bag for 24 hours, in your fridge, and then jerk it on your grill. This seasoning can also be stored in the fridge for a week or two.

This recipe doesn’t list my 13th Spice nor does it list my secret ingredients. Sorry. This is a basic method, almost like a semi-demi-jerk. But it’s delicious and very close to the authentic jerk taste. Give it a try and let me know how it goes.



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