Ingredients for Caribbean Jerk Sauce
- 2 tablespoons butter
- Green Onions
- 4 tablespoons cold water
- Ketchup
- Dark Brown Sugar
- Apple Cider Vinegar
- Hot Sauce
- Worcestershire Sauce
- Lemon Juice
- Cayenne
- Parsley
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- Garlic Powder
- Onion Powder
- 1 teaspoon ground cloves
- Nutmeg
- Allspice
- Sage
- Thyme
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How to Make Caribbean Jerk Sauce
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1 medium onion, chopped, and sauté for 5 minutes, until softened.
- In a separate bowl, whisk together 1 cup of scotch bonnet pepper puree, 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons lime juice, 1 tablespoon ground allspice, 1 tablespoon ground ginger, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1/2 teaspoon cayenne pepper (or more, to taste), and 1/2 teaspoon salt.
- Pour the wet ingredient mixture into the saucepan with the sautéed onions. Bring to a boil.
- Reduce heat to low and simmer for 45 minutes, stirring occasionally.
- In a small bowl, whisk together 2 tablespoons of cornstarch with 4 tablespoons of cold water until smooth to form a slurry.
- Slowly whisk the cornstarch slurry into the simmering sauce. Continue to simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency.
- Remove from heat and let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
50g
Fat
9g
Carbs
4g
