Today’s post is a long long (too long) time coming. Throughout the years, I have always gotten the same question,
“Can I get more Caribbean recipes please??”
Okay friends. I have heard you! While I already have a few Caribbean recipes up here, here, there and here, I know you’re ready for more. I always thought you guys were covered, I mean, there are so many Caribbean and more specifically, Jamaican recipes out there! However, one night Gav and I took a deep dive and realised that there weren’t actually a lot of Jamaican recipes, by actual Jamaicans. SO, I’ve got you friends!!
I’m starting a new mini series here called the “Jamaica Series.” Where I’ll be making some great, authentic Jamaican recipes that may feature a tiny twist in order to veganise it. I’ll also be sharing more of me in those posts and about my birth country, Jamaica! P.S. if you haven’t checked out my Vegan Ackee and Saltfish recipe with a HOW TO video for a whole Jamaican breakfast, go check it out now !
If you’re from a culture who is fiercely protective of its traditional food, you may know how I feel right now. In my head for months I’ve avoided this because Jamaicans are pretty unforgiving about you changing their traditional recipes! However I realised I had to get over that because at the end of the day, I’m truly a Jamaican at heart, through and through, vegan or not.
So let’s dive right in. We wanted to start with Jamaica Jerk Sauce because it is like, the hallmark of Jamaican cooking. Jerk sauce is actually one of two products made in Jamaica that are properly protected via worldwide trademark – the other one being our rum. “Jamaica Jerk” is a phrase you hear often, but of course here in Jamaica it’s just jerk. If you’ve never tried jerk sauce, you’re in for a treat. Think of the best spicy sauce that you know. Now get rid of that thought because you’re about to truly meet the best ever. With a combination of scotch bonnet peppers, pimento (all spice), nutmeg, soy sauce and thyme amongst other seasonings, jerk sauce is JAMAICA in a bottle. You get hints of sweet, salty, lots of spicy and a kick of flavour that can only be described as “island-y”.
You can use jerk sauce for a multitude of ways. It could be used to add some heat to any ready made meal, or to use as a marinade. I’ve been known to add a dollop of jerk sauce to everything from:
- spicing up quinoa/rice
- adding it to veggie burgers before
- Adding it to sandwiches as a spread
- Using it as a marinade for veggies before bbqing
- As a marinade for cauliflower steaks
- Using it as a marinade for tofu
- Swimming in it
These are just a few ways you can use jerk sauce, to show you its wide use.
In its current state, I’ve made the sauce so that its consistency is similar to an actual sauce – thin enough to pour, but thick enough to properly embody all the flavours. Want a thicker wet rub? Simply reduce the water a bit.
Let’s talk about substitutes. If you can prevent it, please don’t substitute anything. More than likely you can find all the ingredients in the international section of your supermarket, or if you’re in Jamaica, definitely everywhere easily and cheaply. The only substitute that’s totally okay is the amount of peppers. We used organic scotch bonnet peppers, which according to Gavin are “no joke on the heat scale compared to regular scotch bonnet peppers.” Where he usually sweeps through a whole pack, one pepper suddenly lasted him up to three meals, since the flavour is much purer. I started this at a medium high heat level. Well, I think it’s a great heat that allows you to actually taste the ingredients while still delivering a punch. Adjust accordingly for your taste buds. If you’re not so sure, start with just one, and work your way up!
If you have to substitute and can’t find scotch bonnet peppers, habanero peppers are your next best bet. They do not taste exactly alike, however will do in a pinch.
Okay friends. Dive into this recipe and I hope you enjoy! Please remember a few important tips:
- This is spicy . When opening your blender do not stick your head over it because the flumes will fly right into your face.
- Please – wear gloves while cutting your scotch bonnet peppers or managing them. Either that or wash your hands immediately. Let me tell you – getting that burn out from under your nails takes days.
- This uncharacteristically lasted over a week in our house because we went on a trip the day after I made it. Gav tasted it again as soon as we came back and said that the flavours were really taken to the next level because they were allowed to sit. Great jerk sauce is like fine wine, or in this case, well aged rum.
- Ingredients matter. If you’re Jamaican, don’t just grab what’s already in your fridge or pantry if it isn’t fresh! I know we all have a pack of scallion dying in our fridge – don’t use that. I went out and even got some fresh pimento seeds which made all the difference. You truly taste it all here – down to the hints of nutmeg throughout when you use fresh and in season ingredients.
Ingredients
- 4 organic scotch bonnet peppers* , 3 ¼ oz
- ½ large red onion or 1 medium yellow onion , chopped
- 6 cloves garlic
- 5 stalks of scallion
- 1/4 cup white vinegar
- 1/4 cup soy sauce , use dark soy sauce for a dark colour
- 1 ½ teaspoons sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons fresh pimento seeds
- 2 tablespoons brown sugar , I used organic
- 1 teaspoon of freshly grated nutmeg
- 2 tablespoons oil
- 7 sprigs of fresh thyme
- Squeeze lime
Instructions
- Add all the ingredients to a high speed blender and blend until completely incorporated. Pour into a sanitised jar and place in your fridge.
- You can enjoy immediately or let flavours meld together for as long as you like! Enjoy friends!
Notes
Today’s post is a long long (too long) time coming. Throughout the years, I have always gotten the same question,
“Can I get more Caribbean recipes please??”
Okay friends. I have heard you! While I already have a few Caribbean recipes up here, here, there and here, I know you’re ready for more. I always thought you guys were covered, I mean, there are so many Caribbean and more specifically, Jamaican recipes out there! However, one night Gav and I took a deep dive and realised that there weren’t actually a lot of Jamaican recipes, by actual Jamaicans. SO, I’ve got you friends!!
I’m starting a new mini series here called the “Jamaica Series.” Where I’ll be making some great, authentic Jamaican recipes that may feature a tiny twist in order to veganise it. I’ll also be sharing more of me in those posts and about my birth country, Jamaica! P.S. if you haven’t checked out my Vegan Ackee and Saltfish recipe with a HOW TO video for a whole Jamaican breakfast, go check it out now !
If you’re from a culture who is fiercely protective of its traditional food, you may know how I feel right now. In my head for months I’ve avoided this because Jamaicans are pretty unforgiving about you changing their traditional recipes! However I realised I had to get over that because at the end of the day, I’m truly a Jamaican at heart, through and through, vegan or not.
So let’s dive right in. We wanted to start with Jamaica Jerk Sauce because it is like, the hallmark of Jamaican cooking. Jerk sauce is actually one of two products made in Jamaica that are properly protected via worldwide trademark – the other one being our rum. “Jamaica Jerk” is a phrase you hear often, but of course here in Jamaica it’s just jerk. If you’ve never tried jerk sauce, you’re in for a treat. Think of the best spicy sauce that you know. Now get rid of that thought because you’re about to truly meet the best ever. With a combination of scotch bonnet peppers, pimento (all spice), nutmeg, soy sauce and thyme amongst other seasonings, jerk sauce is JAMAICA in a bottle. You get hints of sweet, salty, lots of spicy and a kick of flavour that can only be described as “island-y”.
You can use jerk sauce for a multitude of ways. It could be used to add some heat to any ready made meal, or to use as a marinade. I’ve been known to add a dollop of jerk sauce to everything from:
- spicing up quinoa/rice
- adding it to veggie burgers before
- Adding it to sandwiches as a spread
- Using it as a marinade for veggies before bbqing
- As a marinade for cauliflower steaks
- Using it as a marinade for tofu
- Swimming in it
These are just a few ways you can use jerk sauce, to show you its wide use.
In its current state, I’ve made the sauce so that its consistency is similar to an actual sauce – thin enough to pour, but thick enough to properly embody all the flavours. Want a thicker wet rub? Simply reduce the water a bit.
Let’s talk about substitutes. If you can prevent it, please don’t substitute anything. More than likely you can find all the ingredients in the international section of your supermarket, or if you’re in Jamaica, definitely everywhere easily and cheaply. The only substitute that’s totally okay is the amount of peppers. We used organic scotch bonnet peppers, which according to Gavin are “no joke on the heat scale compared to regular scotch bonnet peppers.” Where he usually sweeps through a whole pack, one pepper suddenly lasted him up to three meals, since the flavour is much purer. I started this at a medium high heat level. Well, I think it’s a great heat that allows you to actually taste the ingredients while still delivering a punch. Adjust accordingly for your taste buds. If you’re not so sure, start with just one, and work your way up!
If you have to substitute and can’t find scotch bonnet peppers, habanero peppers are your next best bet. They do not taste exactly alike, however will do in a pinch.
Okay friends. Dive into this recipe and I hope you enjoy! Please remember a few important tips:
- This is spicy . When opening your blender do not stick your head over it because the flumes will fly right into your face.
- Please – wear gloves while cutting your scotch bonnet peppers or managing them. Either that or wash your hands immediately. Let me tell you – getting that burn out from under your nails takes days.
- This uncharacteristically lasted over a week in our house because we went on a trip the day after I made it. Gav tasted it again as soon as we came back and said that the flavours were really taken to the next level because they were allowed to sit. Great jerk sauce is like fine wine, or in this case, well aged rum.
- Ingredients matter. If you’re Jamaican, don’t just grab what’s already in your fridge or pantry if it isn’t fresh! I know we all have a pack of scallion dying in our fridge – don’t use that. I went out and even got some fresh pimento seeds which made all the difference. You truly taste it all here – down to the hints of nutmeg throughout when you use fresh and in season ingredients.
Ingredients
- 4 organic scotch bonnet peppers* , 3 ¼ oz
- ½ large red onion or 1 medium yellow onion , chopped
- 6 cloves garlic
- 5 stalks of scallion
- 1/4 cup white vinegar
- 1/4 cup soy sauce , use dark soy sauce for a dark colour
- 1 ½ teaspoons sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons fresh pimento seeds
- 2 tablespoons brown sugar , I used organic
- 1 teaspoon of freshly grated nutmeg
- 2 tablespoons oil
- 7 sprigs of fresh thyme
- Squeeze lime
Instructions
- Add all the ingredients to a high speed blender and blend until completely incorporated. Pour into a sanitised jar and place in your fridge.
- You can enjoy immediately or let flavours meld together for as long as you like! Enjoy friends!
Notes
Today’s post is a long long (too long) time coming. Throughout the years, I have always gotten the same question,
“Can I get more Caribbean recipes please??”
Okay friends. I have heard you! While I already have a few Caribbean recipes up here, here, there and here, I know you’re ready for more. I always thought you guys were covered, I mean, there are so many Caribbean and more specifically, Jamaican recipes out there! However, one night Gav and I took a deep dive and realised that there weren’t actually a lot of Jamaican recipes, by actual Jamaicans. SO, I’ve got you friends!!
I’m starting a new mini series here called the “Jamaica Series.” Where I’ll be making some great, authentic Jamaican recipes that may feature a tiny twist in order to veganise it. I’ll also be sharing more of me in those posts and about my birth country, Jamaica! P.S. if you haven’t checked out my Vegan Ackee and Saltfish recipe with a HOW TO video for a whole Jamaican breakfast, go check it out now !
If you’re from a culture who is fiercely protective of its traditional food, you may know how I feel right now. In my head for months I’ve avoided this because Jamaicans are pretty unforgiving about you changing their traditional recipes! However I realised I had to get over that because at the end of the day, I’m truly a Jamaican at heart, through and through, vegan or not.
So let’s dive right in. We wanted to start with Jamaica Jerk Sauce because it is like, the hallmark of Jamaican cooking. Jerk sauce is actually one of two products made in Jamaica that are properly protected via worldwide trademark – the other one being our rum. “Jamaica Jerk” is a phrase you hear often, but of course here in Jamaica it’s just jerk. If you’ve never tried jerk sauce, you’re in for a treat. Think of the best spicy sauce that you know. Now get rid of that thought because you’re about to truly meet the best ever. With a combination of scotch bonnet peppers, pimento (all spice), nutmeg, soy sauce and thyme amongst other seasonings, jerk sauce is JAMAICA in a bottle. You get hints of sweet, salty, lots of spicy and a kick of flavour that can only be described as “island-y”.
You can use jerk sauce for a multitude of ways. It could be used to add some heat to any ready made meal, or to use as a marinade. I’ve been known to add a dollop of jerk sauce to everything from:
- spicing up quinoa/rice
- adding it to veggie burgers before
- Adding it to sandwiches as a spread
- Using it as a marinade for veggies before bbqing
- As a marinade for cauliflower steaks
- Using it as a marinade for tofu
- Swimming in it
These are just a few ways you can use jerk sauce, to show you its wide use.
In its current state, I’ve made the sauce so that its consistency is similar to an actual sauce – thin enough to pour, but thick enough to properly embody all the flavours. Want a thicker wet rub? Simply reduce the water a bit.
Let’s talk about substitutes. If you can prevent it, please don’t substitute anything. More than likely you can find all the ingredients in the international section of your supermarket, or if you’re in Jamaica, definitely everywhere easily and cheaply. The only substitute that’s totally okay is the amount of peppers. We used organic scotch bonnet peppers, which according to Gavin are “no joke on the heat scale compared to regular scotch bonnet peppers.” Where he usually sweeps through a whole pack, one pepper suddenly lasted him up to three meals, since the flavour is much purer. I started this at a medium high heat level. Well, I think it’s a great heat that allows you to actually taste the ingredients while still delivering a punch. Adjust accordingly for your taste buds. If you’re not so sure, start with just one, and work your way up!
If you have to substitute and can’t find scotch bonnet peppers, habanero peppers are your next best bet. They do not taste exactly alike, however will do in a pinch.
Okay friends. Dive into this recipe and I hope you enjoy! Please remember a few important tips:
- This is spicy . When opening your blender do not stick your head over it because the flumes will fly right into your face.
- Please – wear gloves while cutting your scotch bonnet peppers or managing them. Either that or wash your hands immediately. Let me tell you – getting that burn out from under your nails takes days.
- This uncharacteristically lasted over a week in our house because we went on a trip the day after I made it. Gav tasted it again as soon as we came back and said that the flavours were really taken to the next level because they were allowed to sit. Great jerk sauce is like fine wine, or in this case, well aged rum.
- Ingredients matter. If you’re Jamaican, don’t just grab what’s already in your fridge or pantry if it isn’t fresh! I know we all have a pack of scallion dying in our fridge – don’t use that. I went out and even got some fresh pimento seeds which made all the difference. You truly taste it all here – down to the hints of nutmeg throughout when you use fresh and in season ingredients.
Ingredients
- 4 organic scotch bonnet peppers* , 3 ¼ oz
- ½ large red onion or 1 medium yellow onion , chopped
- 6 cloves garlic
- 5 stalks of scallion
- 1/4 cup white vinegar
- 1/4 cup soy sauce , use dark soy sauce for a dark colour
- 1 ½ teaspoons sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons fresh pimento seeds
- 2 tablespoons brown sugar , I used organic
- 1 teaspoon of freshly grated nutmeg
- 2 tablespoons oil
- 7 sprigs of fresh thyme
- Squeeze lime
Instructions
- Add all the ingredients to a high speed blender and blend until completely incorporated. Pour into a sanitised jar and place in your fridge.
- You can enjoy immediately or let flavours meld together for as long as you like! Enjoy friends!
Notes
Today’s post is a long long (too long) time coming. Throughout the years, I have always gotten the same question,
“Can I get more Caribbean recipes please??”
Okay friends. I have heard you! While I already have a few Caribbean recipes up here, here, there and here, I know you’re ready for more. I always thought you guys were covered, I mean, there are so many Caribbean and more specifically, Jamaican recipes out there! However, one night Gav and I took a deep dive and realised that there weren’t actually a lot of Jamaican recipes, by actual Jamaicans. SO, I’ve got you friends!!
I’m starting a new mini series here called the “Jamaica Series.” Where I’ll be making some great, authentic Jamaican recipes that may feature a tiny twist in order to veganise it. I’ll also be sharing more of me in those posts and about my birth country, Jamaica! P.S. if you haven’t checked out my Vegan Ackee and Saltfish recipe with a HOW TO video for a whole Jamaican breakfast, go check it out now !
If you’re from a culture who is fiercely protective of its traditional food, you may know how I feel right now. In my head for months I’ve avoided this because Jamaicans are pretty unforgiving about you changing their traditional recipes! However I realised I had to get over that because at the end of the day, I’m truly a Jamaican at heart, through and through, vegan or not.
So let’s dive right in. We wanted to start with Jamaica Jerk Sauce because it is like, the hallmark of Jamaican cooking. Jerk sauce is actually one of two products made in Jamaica that are properly protected via worldwide trademark – the other one being our rum. “Jamaica Jerk” is a phrase you hear often, but of course here in Jamaica it’s just jerk. If you’ve never tried jerk sauce, you’re in for a treat. Think of the best spicy sauce that you know. Now get rid of that thought because you’re about to truly meet the best ever. With a combination of scotch bonnet peppers, pimento (all spice), nutmeg, soy sauce and thyme amongst other seasonings, jerk sauce is JAMAICA in a bottle. You get hints of sweet, salty, lots of spicy and a kick of flavour that can only be described as “island-y”.
You can use jerk sauce for a multitude of ways. It could be used to add some heat to any ready made meal, or to use as a marinade. I’ve been known to add a dollop of jerk sauce to everything from:
- spicing up quinoa/rice
- adding it to veggie burgers before
- Adding it to sandwiches as a spread
- Using it as a marinade for veggies before bbqing
- As a marinade for cauliflower steaks
- Using it as a marinade for tofu
- Swimming in it
These are just a few ways you can use jerk sauce, to show you its wide use.
In its current state, I’ve made the sauce so that its consistency is similar to an actual sauce – thin enough to pour, but thick enough to properly embody all the flavours. Want a thicker wet rub? Simply reduce the water a bit.
Let’s talk about substitutes. If you can prevent it, please don’t substitute anything. More than likely you can find all the ingredients in the international section of your supermarket, or if you’re in Jamaica, definitely everywhere easily and cheaply. The only substitute that’s totally okay is the amount of peppers. We used organic scotch bonnet peppers, which according to Gavin are “no joke on the heat scale compared to regular scotch bonnet peppers.” Where he usually sweeps through a whole pack, one pepper suddenly lasted him up to three meals, since the flavour is much purer. I started this at a medium high heat level. Well, I think it’s a great heat that allows you to actually taste the ingredients while still delivering a punch. Adjust accordingly for your taste buds. If you’re not so sure, start with just one, and work your way up!
If you have to substitute and can’t find scotch bonnet peppers, habanero peppers are your next best bet. They do not taste exactly alike, however will do in a pinch.
Okay friends. Dive into this recipe and I hope you enjoy! Please remember a few important tips:
- This is spicy . When opening your blender do not stick your head over it because the flumes will fly right into your face.
- Please – wear gloves while cutting your scotch bonnet peppers or managing them. Either that or wash your hands immediately. Let me tell you – getting that burn out from under your nails takes days.
- This uncharacteristically lasted over a week in our house because we went on a trip the day after I made it. Gav tasted it again as soon as we came back and said that the flavours were really taken to the next level because they were allowed to sit. Great jerk sauce is like fine wine, or in this case, well aged rum.
- Ingredients matter. If you’re Jamaican, don’t just grab what’s already in your fridge or pantry if it isn’t fresh! I know we all have a pack of scallion dying in our fridge – don’t use that. I went out and even got some fresh pimento seeds which made all the difference. You truly taste it all here – down to the hints of nutmeg throughout when you use fresh and in season ingredients.
Ingredients
- 4 organic scotch bonnet peppers* , 3 ¼ oz
- ½ large red onion or 1 medium yellow onion , chopped
- 6 cloves garlic
- 5 stalks of scallion
- 1/4 cup white vinegar
- 1/4 cup soy sauce , use dark soy sauce for a dark colour
- 1 ½ teaspoons sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons fresh pimento seeds
- 2 tablespoons brown sugar , I used organic
- 1 teaspoon of freshly grated nutmeg
- 2 tablespoons oil
- 7 sprigs of fresh thyme
- Squeeze lime
Instructions
- Add all the ingredients to a high speed blender and blend until completely incorporated. Pour into a sanitised jar and place in your fridge.
- You can enjoy immediately or let flavours meld together for as long as you like! Enjoy friends!
Notes
Jamaica Jerk Sauce - Homemade and Easy
Ingredients
- 4 organic scotch bonnet peppers* 3 ¼ oz
- ½ large red onion or 1 medium yellow onion chopped
- 6 cloves garlic
- 5 stalks of scallion
- 1/4 cup white vinegar
- 1/4 cup soy sauce use dark soy sauce for a dark colour
- 1 ½ teaspoons sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons fresh pimento seeds
- 2 tablespoons brown sugar I used organic
- 1 teaspoon of freshly grated nutmeg
- 2 tablespoons oil
- 7 sprigs of fresh thyme
- Squeeze lime
Instructions
- Add all the ingredients to a high speed blender and blend until completely incorporated. Pour into a sanitised jar and place in your fridge.
- You can enjoy immediately or let flavours meld together for as long as you like! Enjoy friends!
Video
Notes
Nutrition
Jamaica Jerk Sauce - Homemade and Easy https://jessicainthekitchen.com/jamaica-jerk-sauce-homemade-and-easy/ June 22, 2018
These 3 quick and easy summer appetizers are incredibly simple to prepare! They’re made with delicious spreadable toppings atop a gluten free crispbread cracker base! The toppings add a variety that is sure to please any snack lover!
The last couple of weeks for me have really been on the go. The type of “go” that is constant and interesting – flights, speaking engagements, meetings in person, over the phone and so much more. One of the things I’ve found that helps to keep me grounded when I’m spending so much time on the road is finding times that are super simple, and enjoying those moments as soon as I come back home. I mean, who wants to have to make a huge meal after being on the road for so long?! So, believe me when I say that there is a need for those simple, satisfying moments where a couple of minutes really make a huge difference.
It’s officially summer, so no doubt you’ll either be attending a summer party or hosting one. If you’re like me, you’re looking to serve something that is satisfying and completely simple. Every summer I share new quick and easy appetizers with you, but today’s ones are extra special with a new product I’ve been waiting to share with you guys. These appetizers are made on top of Wasa’s new Gluten Free crispbread crackers as the yummy base. The sturdy, crisp and crunchy base works so perfectly with these appetizers. I love that I made both sweet and savory toppings, and it worked so well with both varieties.
Before I get into why I love all of these apps, let’s talk some more about these Wasa Gluten Free crispbread crackers . Firstly, they’re Non-GMO Verified, and made with real food ingredients. I love the fact that I don’t have to compromise at all for these easy and convenient crackers. They’re crazy diverse, so you can use them for way more than just an appetizer. Snack time is officially conquered with these Wasa crispbread crackers by your side, so be sure to test your fave toppings on them. Peanut butter and jelly, I’m looking at you.
If you’re gluten free, there’s a chance you know what it’s like to be uncertain about appetizers at summer parties. I have quite a few family members and friends who have Celiac disease, so I know this all too well. I love that these Wasa Gluten Free crispbread crackers are certified gluten free by AOECS and the Celiac Society of Sweden, so no one needs to worry about their appetizers. Less stress, more fun = win, win.
So, let’s break down the amazing flavors that are happening before our very eyes. You need to know that these all take LESS than 15 minutes each. First up, the Pesto and Burst Tomato Crispbread. Definitely a flavor explosion with sautéed burst tomatoes over a base of incredible pesto, topped with a balsamic glaze . Literally dreaming about this one.
Next, my total favorite – Strawberry and Cream Crispbread. I wasn’t sure how the sweet combination would work, but trust me, it really did. Fruity sweet strawberries with the creamy vegan cream cheese spread topped with refreshing mint and a sweet maple dressing will hit all the right notes in your mouth. Yum.
Lastly, the Classic Bruschetta Crispbread. Let’s be real – sometimes we just want a classic app that is known for its umami flavors. This one is beautiful, simple, and definitely a crowd pleaser.
Okay, now it’s time for you to get cooking! Definitely grab some Wasa Gluten Free Crispbread crackers and try these appetizers! I hope you love them and eat them up friends! Here’s to creating moments that are simply you!
