If there’s one Jamaican marinade that gets me excited every single time—it’s this homemade jerk Marinade sauce. This jerk seasoning sauce is bold, fiery, aromatic, and bursting with real Caribbean flavor.
I grew up around these flavors and let me tell you: once you taste homemade jerk sauce, the store-bought stuff just doesn’t cut it.
Authentic & Flavorful
This recipe uses a blend of fresh ingredients like onion, green onions, garlic, thyme, and scotch bonnet peppers—those little peppers pack heat, so don’t say I didn’t warn you!
I also add brown sugar for a touch of sweetness, plus cinnamon and nutmeg for warm, earthy undertones.
The browning adds that deep, rich color and smoky edge that makes jerk sauce unforgettable.
FAQ & Answers – To help you make this jerk seasoning
Yes! Pour into freezer-safe containers and thaw as needed.
Habanero peppers are similar, but not identical. Use them if needed, but adjust for heat!
Trust me, once you try this sauce, you’ll want to put it on everything. Try it with these salmon bites or with his fried catfish recipe.
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful dish.
We would also appreciate it if you could give it a star rating below! Here’s how to make this recipe.
Authentic Homemade Jerk Marinade Recipe
Equipment
- High Quality Blender
Ingredients
- 1 large onion; cut into chunks
- 4 green onions; cut into chunks
- 2 scotch bonnet peppers; or more if desired
- 1/3 cup brown sugar
- 1 tbsp. browning
- 2 tsp. cinnamon powder
- 2 tsp. nutmeg
- Fresh ginger; size of thumbs
- About 8-10 thyme sprigs
- 1 tbsp. ground black pepper
- 2 tbsp. distilled vinegar
- ½ cup olive oil
- 1 garlic head garlic bulb
Instructions
- Gather the ingredients. Wash and cut the ingredients as needed.
- Blend until smooth. That’s it!
- Transfer to a mason jar. Place in the fridge. The jerk marinade will last about 2 weeks in the fridge and up to 6 months in the freezer.
Notes
Tips:
- Store it in a glass jar in the fridge for up to 2 weeks.
- Use it to marinate chicken, shrimp, or even veggies before grilling.
- Want it spicier? Leave the seeds in those peppers!
This reminded me of home. Thank you for the recipe!
I am so glad to hear that, Nicola. thank you