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Jamaican Jerk Barbecue Sauce

A fiery combination of island spices and pepper-fueled heat, this barbecue sauce will transport you to the Caribbean. It's perfect to brush on chicken or pork like they do in Jamaica, but it's also great on beef and lamb.


1 1/2 to 2 cups
  • 6 green onions, ends trimmed
  • 4 cloves garlic, chopped
  • 1 1-inch piece of fresh ginger, peeled and chopped
  • 1/2 Scotch bonnet or habanero pepper, stemmed, seeded, and chopped
  • 2 teaspoons ground allspice
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/4 cup dark brown sugar
  • 2 tablespoons soy sauce
  • 6 tablespoons tomato paste
  • 1/2 cup rice wine vinegar
  • 1/4 cup vegetable oil
  • 3/4 ounce Glace de Viande Gold® or Glace de Poulet Gold® dissolved in 2 cups hot water


  1. Broil or grill the green onions until they are lightly charred.  Let them cool, then chop them and add them to the work bowl of a food processor fitted with a steel blade (or use a blender).
  2. Add all the remaining ingredients except the dissolved Glace de Viande Gold® or Glace de Poulet Gold® and process until the mixture is smooth.
  3. Transfer the purée to a medium saucepan and whisk in the stock.  Bring the sauce to a simmer over medium heat and cook until it is reduced by half, about 20 minutes.
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Classic French Stocks and Sauces