Simple Jamaican Inspired Jerk Sauce
INGREDIENTS
- 1 large jalapeño pepper
- 1/2 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup low salt soy sauce
- 1/2 of a shallot
- 3 garlic cloves
- 1 Tablespoon brown sugar
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
DIRECTIONS
You’ll need a regular blender for this.
FIRST NOTE: If you want this to be spicier, leave the seeds in the jalapeño. I personally take them out because I want my sauce to be flavorful without being scorching. Actually, this is the reason why I make this with jalapeño and not Scotch bonnet peppers.
Once you decide whether you’re leaving the seeds of the jalapeño in or out, basically just toss all the ingredients into the blender. Zip it up on high speed for like a minute and you’re done.
SECOND NOTE: I love this sauce so I recommend trying it on lots of different things … vegetables, tempeh, tofu, veggie burgers, other fake meat, eggs, etc.
This makes a little over a cup of sauce or marinade. You can use it right away, store it in the fridge for 3-5 days (the fresh garlic and shallot makes this more perishable) or freeze it (would probably last up to 6 months in the freezer).