Jerk BBQ Sauce
This jerk BBQ sauce recipe combines traditional Jamaican jerk sauce with a tomato based BBQ sauce to create a rich and tangy sauce that brings the heat. Use in any recipe that calls for jerk sauce or BBQ sauce.
Servings: 16
Calories: 67kcal
Ingredients
- 2 cups ketchup
- ½ cup brown sugar
- ½ cup pineapple juice
- 6 scallions chopped
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons apple cider vinegar
- 3 cloves garlic finely minced
- 2 scotch bonnet peppers deseeded and chopped
- 1 1 inch piece fresh ginger peeled and minced or grated
- 1 Tablespoon ground allspice
- 1 teaspoon kosher salt
- 2 teaspoons dried thyme leaves not ground
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
- Place all the ingredients into a blender or food processor and blend until smooth. about 60 seconds.
- Pour the sauce into a a saucepan. Place on medium-high until the sauce begins to bubble. Reduce the heat to low and simmer for 30 minutes until thick.
- Store leftover sauce in an airtight container in the fridge for up to two weeks.
Notes
- The best substitute for scotch bonnets is habanero peppers.
- This is a spicy sauce, increase or decrease the peppers as desired. For a mild sauce use 1 jalapeno instead of a habanero or scotch bonnet.
- This recipe yields approximately 2 cups of sauce.
- The sauce will keep in the fridge in an airtight container for up to 2 weeks.
- You can freeze it for up to 3 months. I recommend freezing in an ice cube tray then transfering to a freezer bag.
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