Rum and pumpkin spice compliment the bold, vibrant flavors of this beloved Jamaican marinade typically made with ingredients like Scotch bonnet pepper, ginger, allspice and scallions.
| Level: | Intermediate |
| Total: | 18 min |
| Prep: | 15 min |
| Cook: | 3 min |
| Yield: | 1 1/2 cups |
Ingredients
- 1/3 cup cider vinegar
- 1/4 cup dark rum
- 3 tablespoons firmly packed dark brown sugar
- 1 bunch scallions (white and green parts), roughly chopped
- 4 cloves garlic, chopped
- 1 Scotch bonnet chile, stemmed, seeded, and minced
- 2 tablespoons Pickapeppa sauce
- 1 tablespoon freshly grated peeled ginger
- 1 tablespoon ground allspice
- 1/4 teaspoon pumpkin pie spice
- 3 tablespoons vegetable oil
Instructions
- Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet, add the sauce, and cook, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
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Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 256 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 15 mg |
Reviews
The recipe for jerk sauce was easy to make. The ingredients were easy to find most them I already had in my kitchen cabinets; most importantly my family loved it.