Jamaican Jerk Sauce

Ingredients

• Onions

  Raw

  1 medium or 110g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Garlic

  Raw

  5 cloves, minced or 15g

• Ginger root

  Raw

  100g

• Scotch Bonnet Pepper

  Brooks Tropicals

  100g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Lime juice

  Raw

  3 tbsp or 45g

• Apple Cider Vinegar

  Great Value - Great Value

  1 tbsp or 15g

• Brown sugar

  2 tbsp or 18g

• Honey

  1 tbsp or 21g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Allspice

  Spices, ground

  1 tbsp or 6g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Liquid aminos

  Bragg's

  2 tbsp or 30g

Directions

1. Place all of the ingredients in a food processor or blender, then pulse the ingredients until you reach the desired consistency. (Generally jerk sauce is a smooth/slightly chunky sauce but you can opt for a chunkier sauce or a smoother sauce depending on how you prefer it). Store in the fridge in an airtight jar where it will keep for up to a week.Makes approx. 1 1/2 cups
2. Recipe by: Kimberly Killebrew (source: https://www.daringgourmet.com/jerk-sauce/)