Learn how to make this super easy and tasty homemade Jamaican Jerk BBQ sauce without using any ketchup. This sauce is low in sugar and perfect to accompany ANY jerk themed recipe.

So I already introduced you guys to the Jamaican jerk marinate aka paste. Now the wait is finally over for how to make the sauce.

I have a LONG laundry list of recipes to make and thankfully this one has finally made it at the top of the pile.

I already gave you the history of the origins of jerk in my Jamaican jerk paste recipe so I won't cover that here, instead we will focus on parts 2 of the recipe, the sauce.

If you have eaten jerk chicken before then you will know that it is often served with a sauce.

Now I will be frank here, not everyone is entirely on the same page in respect with how to make the sauce.

Each person prepares theirs a little differently, therefore this isn't really a wrong or right way to make it.

Making sauce from scratch

As with most things, I like to prepare my sauce from scratch, homemade is where it is at.

You know exactly what goes into it and the quantity, so in other words, you have complete control over everything.

Another reason why I prefer to make my own barbecue sauce from scratch is because I'm really not a fan of the foundation ingredient which is ketchup.

Ketchup often has a high refined sugar or syrup content depending on what part of the world you are in.

Also this recipe does call for sweetener to be used, I like to use either raw cane sugar or coconut sugar.

2 jars of jerk sauce with pimento berries and scotch bonnet pepper

Sauce preparation

The key to making some good jerk sauce is to prepare your base ingredients first. Your base ingredients are ones that should be lightly sauteed.

This includes your onion, scallion, garlic and ginger. They don't need to be sauteed to the point of becoming golden but just enough to impart their flavour.

Then you can add your other ingredients such as the jerk paste, raw cane/coconut sugar, passata in place of what would be tomato ketchup and liquid smoke.

I personally like to add some smokiness to my barbecue sauce so by adding some liquid smoke it gives you concentrated smoke from hickory wood directly into your sauce.

May family aren't very big fans of vinegar, there is always a great divide, some do while other don't.

We rotate between using lime juice and apple cider vinegar to extend the sauces shelf life, so we add either one to the pan.

Once all the ingredients are added, it is simply a case of allowing everything to simmer for up to 20 minutes.

This simmering time will help to optimise the true flavours and give you some amazing results.

Once the simmering is done, you will need to add the would be sauce to the blender. If you have a sturdy blender like a Blendtec or Vitamix then you shouldn't need to thin out of consistency.

However, I would advise to have some water on standby just in case you need to water down the consistency any further.

The steps

On medium heat, add the olive oil to a medium sized saucepan.
Proceed to add the onion, scallion, garlic and ginger.
Lightly saute until they are soft and translucent (not golden).
Add the paprika, mustard powder, celery seed, liquid smoke, raw cane sugar, jerk paste, passata, lime juice or apple cider vinegar.

Step 6-10 simmering and pureeing the sauce

Reduce the heat to medium-low and simmer for 15-20 minutes, stirring often so nothing sticks to the pan.
Carefully pour the contents into the blender.
Blitz into a smooth consistency (add any additional water if required).
Do a taste test and add pink salt to taste.

Notes and tips

The use of liquid smoke is optional but recommended.
There is enough sauce for a standard size sauce bottle and a small mason jar.
This is the recipe that you will need for the Jamaican Jerk Paste.
Have some water on standby when pureeing the sauce just in case you need to water down the consistency.
To extend the shelf life of the sauce use either lime or apple cider vinegar.
Keep refrigerated for up to 2 weeks maximum (I haven't tested it longer than that).
If you are using coconut sugar, you will need to use ½ cup instead.
Be sure to do a taste test before pureeing your sauce, adding a scotch bonnet pepper if you want if fiery, more sugar if you want a sweeter edge etc..

More sauce and condiment recipes to try

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Jamaican Jerk BBQ Sauce

Making sauce from scratch

Sauce preparation

The steps

Notes and tips

More sauce and condiment recipes to try