Print

Gluten-Free Jamaican Jerk Sauce

Sauces can be totally scary because often they’re not gluten-free. As a result, your food can turn out bland if you’ve no clue how to spice it yourself.

CourseSide Dish
CuisineAmericas
Gluten Free CoursesGluten Free Salads, Sauces & Dips

Prep Time

5Minutes

Cook Time	Passive Time
1Minute	6 Minutes

Prep Time

5Minutes

Cook Time	Passive Time
1Minute	6 Minutes

Ingredients

6 Spring Onions
1-3 Scotch Bonnet Peppers(Use 1 pepper if you don’t want it incredibly hot)
2Tsp Allspice Berriesor 1 Tsp Ground Allspice
1Tbsp Fresh Thyme(Chopped) or 1/2 Tbsp Dried Thyme
2Tsp Ground Cinnamon
1Tsp nutmeg(Grated)
6-8Cloves garlic
2Tbsp Lime Juice
1 Tsp Sugar(I use coconut palm)
1.5Tsp sea salt
1 Tsp black pepperFreshly ground
1/8Cup Cane Vinegar(I used rice vinegar)
1Tbsp olive oil
2Tbsp GF Tamari(or coconut aminos)

Instructions

Traditionally, you’d mash up all of the ingredients using a mortar and pestle. However if you do not have one, blending them in a food processor will work as well to create a thick paste.
Discard any large bits of onion before using it.
Place in a jar that you can then top with olive oil and place in the fridge to seal in the jerk sauce. Every time you use some, pour more olive oil over top so that air cannot reach the spices.
Marinate your meats for about 3 hours before grilling and scrap off excess before placing it over a hot grill. Enjoy!

Recipe Notes

If you cannot find Scotch Bonnet peppers, you can substitute them for habanero peppers instead since they are similar.