Serve it with: Flame Grilled Chicken, pineapple salsa, jalapeños and lots of jerk sauce
Craving those tropical vibes with rum cocktails and jerk chicken, but your bank account isn’t quite on board for a Jamaican escapade? Well, luckily for us, the team at Rosie Campbells were kind enough to share a fool-proof Jerk Sauce recipe to spice up your summer. If you joined us at our Tropical Barbie Lunch last month, you’ll recognise the big Jamaican flavour from that mouthwatering main we haven’t stopped talking about.
If you’re a Jerk sauce noob, expect an aromatic, earthy, fiery, and slightly sweet flavour. Jerk Sauce is one of the most complex sauces you’ll taste, and yet so versatile. Pair it with traditional chicken and pork, or bouge it up with lobster, beef ribs, fish, prawns, veggies, jerk butter and mixed sauces like a jerk Aioli. Check out our favourite Sydney butcher – The Village Butchery – for the finest cuts.
Rosie Campbells’ jerk sauce is typically made slow-cooked in massive pots with fresh ingredients, but this fool-proof version can be easily blended together at home using dried herbs and spices from the pantry.
½ Cup Soy Sauce
¼ Cup White Vinegar
¼ Cup Brown Sugar
4 sprigs of Fresh Thyme
1 tablespoon freshly grated ginger (or a paste)
1 tablespoon of all spice powder (or 1.5 tablespoons of seeds)
6 chopped stalks of Shallots
4 organic habanero’s. You can adjust based on your heat preference, but also depending on seasonality the spices will change. If you are lucky enough to be somewhere you can buy them, use a scotch bonnet.
5 Cloves Garlic
½ chopped red onion
1 teaspoon nutmeg (powder or grated)
1 teaspoon cinnamon (powder or grated)
1 Teaspoon of high-quality salt and pepper
Lime juice from 1 lime
Add all ingredients to a blender and blend! Ready to go. You can add a small amount of water if you want to turn it more runny for a sauce, as you wish.