Name: Spicy Jerk Marinade with Scotch Bonnet Peppers and Warm Spices Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Jamaican
Ingredients: 1 medium Onion, chopped in quarters; 5 stalks Escallion, cut in half; 1 bunch Thyme, hard stems removed; 1 head Garlic (12 – 15 cloves); 2 Scotch Bonnet Peppers (adjust based on heat preference); 1 pinch Ginger (approximately 23g); 10 Whole Pimento Seeds (Allspice berries); 2 tsp Smoked Paprika; 1 tsp Ground Cinnamon; 1 tsp Ground Nutmeg (or freshly grated); 1/4 tsp Ground Allspice; 1/8 tsp Ground Cloves; 2 tbsp Soy Sauce; 1/2 tbsp Browning Sauce (or Homemade Browning Sauce); 1 tbsp Honey; 2 tbsp Brown Sugar; Juice from 1/2 Lime (optional); Juice from 1/2 Lemon (optional); Juice from 1/2 Orange (optional)

Introduction

Jerk marinade is a classic Caribbean blend bursting with bold flavors and aromatic spices. This vibrant sauce adds a smoky, spicy kick to meats and vegetables, making it perfect for grilling or roasting. Easy to prepare, it brings an authentic taste of Jamaica right to your kitchen.

Spicy Jerk Marinade with Scotch Bonnet Peppers and Warm Spices Recipe - Recipe Image

Ingredients

1 medium onion, chopped into quarters
5 stalks escallion, cut in half
1 bunch thyme, hard stems removed
1 head garlic (12–15 cloves)
2 Scotch bonnet peppers (adjust to taste)
1 pinch ginger (about 23g)
10 whole pimento seeds (allspice berries)
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground nutmeg (or freshly grated)
1/4 tsp ground allspice
1/8 tsp ground cloves
2 tbsp soy sauce
1/2 tbsp browning (or homemade browning sauce)
1 tbsp honey
2 tbsp brown sugar
Juice from 1/2 lime (optional)
Juice from 1/2 lemon (optional)
Juice from 1/2 orange (optional)

Instructions

Step 1: Add all ingredients to a food processor or blender. Pulse until the mixture is finely chopped, pureed, or reaches your desired texture.
Step 2: Store the marinade in an airtight glass jar in the coldest part of your refrigerator. For longer storage, freeze in ice cube trays, then transfer the frozen cubes to a freezer bag.

Tips & Variations

Adjust the number of Scotch bonnet peppers to control the heat level to your preference.
Using fresh nutmeg will enhance the aroma compared to pre-ground spices.
Adding citrus juices is optional but adds a bright, tangy layer to the marinade.
Try marinating chicken, pork, or tofu for at least 2 hours for best flavor absorption.

Storage

Store the jerk marinade in an airtight container in the refrigerator for up to one week. For longer preservation, freeze the marinade in ice cube trays and transfer the frozen cubes to a freezer bag; they will keep well for up to 3 months. Thaw in the refrigerator before use, and give the marinade a good stir if it separates.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the jerk marinade without a food processor?

Yes, you can finely chop all the ingredients by hand, but a food processor helps achieve a smoother and more even consistency quickly.

Is jerk marinade spicy?

Yes, jerk marinade typically has a spicy kick due to the Scotch bonnet peppers, but you can adjust the number of peppers used to make it milder or hotter according to your taste.

Spicy Jerk Marinade with Scotch Bonnet Peppers and Warm Spices Recipe

Print Recipe

★★★★★

4.9 from 132 reviews

This vibrant and flavorful Jerk Marinade combines traditional Jamaican spices and fresh ingredients to create an authentic base for marinating meats or vegetables. It features a blend of aromatic allspice, fiery Scotch bonnet peppers, and tangy citrus juices, perfect for infusing bold, spicy, and smoky notes into your dishes.

Author: Elias
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Approximately 2 cups of marinade 1x
Category: Sauce/Marinade
Method: Blending
Cuisine: Jamaican
Diet: Halal

Ingredients

Scale

Vegetables & Herbs

1 medium Onion, chopped in quarters
5 stalks Escallion, cut in half
1 bunch Thyme, hard stems removed
1 head Garlic (12 – 15 cloves)
2 Scotch Bonnet Peppers (adjust based on heat preference)
1 pinch Ginger (approximately 23g)

Spices

10 Whole Pimento Seeds (Allspice berries)
2 tsp Smoked Paprika
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg (or freshly grated)
1/4 tsp Ground Allspice
1/8 tsp Ground Cloves

Liquids & Sweeteners

2 tbsp Soy Sauce
1/2 tbsp Browning Sauce (or Homemade Browning Sauce)
1 tbsp Honey
2 tbsp Brown Sugar
Juice from 1/2 Lime (optional)
Juice from 1/2 Lemon (optional)
Juice from 1/2 Orange (optional)

Instructions

Prepare Ingredients: Gather all the ingredients as specified, ensuring the onion is quartered, the escallions are halved, and the thyme stems are removed to focus on the leaves.
Blend Marinade: Place all ingredients including spices, vegetables, herbs, sweeteners, and citrus juices into a food processor or blender. Pulse repeatedly until the mixture reaches a finely chopped or pureed consistency according to your texture preference.
Store Properly: Transfer the jerk marinade to an airtight glass jar and place it in the coldest part of your refrigerator to maintain freshness. For longer storage, freeze the marinade in ice cube trays and once solid, transfer the cubes into a freezer-safe bag.

Notes

The amount of Scotch bonnet peppers can be adjusted depending on your tolerance for heat.
Using fresh spices such as freshly grated nutmeg enhances the depth of flavor.
The citrus juices (lime, lemon, orange) are optional but add a bright, tangy dimension to the marinade.
Browning sauce contributes color and a slight caramelized taste but can be omitted if unavailable.
This marinade can be used immediately or stored for up to one week in the refrigerator.
The marinade works well for chicken, pork, seafood, or tofu.

Keywords: Jerk Marinade, Jamaican marinade, spicy marinade, Scotch bonnet, allspice, Caribbean sauce, grilled marinade, jerk sauce, marinating blend