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Jerk Sauce

Daniel Kohler ·

I miss many things about NYC, primary among those cravings are my local jerk joint. The well-known neighborhood favorite is The Islands, but for my tastes Fever Grass takes the gold medal (never mind that their storefront was directly across from the crimson entryway to my apartment building). Nothing more than a steam counter greets you when you walk into the lime colored space. Likely, the one or two workers on shift are in the back cooking.

The menu is fluid, jerk chicken always gets top billing, but the supporting players come and go. Ackee, curry goat, callaloo, and plantains all make appearances on alternating days. Regardless of what I ordered I always answered "yes" when the server asked whether I wanted jerk sauce on top. Theirs is a sauce that will make your scalp sweat, your eyes tear, and your heart race. And you'll be healthier for that sanguine rush, take it from a devotee at the temple of spice.

Ingredients

  • TO MAKE PICKLED SCOTCH BONNETS:
  • 3 Scotch Bonnet Peppers
  • 3/4 cup Water
  • 3/4 cup Apple Cider Vinegar
  • 1 tablespoon Sugar


  • TO MAKE JERK SAUCE:
  • 160 grams Scallions (~16 stalks)
  • 20 grams Fresh Ginger (~2 inches)
  • 1 & 1/2 Pickled Scotch Bonnet Peppers
  • 1 cup Pickling Liquid
  • 1/4 cup Fresh Thyme Leaves
  • Juice of 2 Limes
  • 2 tablespoons Ground Allspice 
  • 1 tablespoon Brown Sugar
  • 1/2 teaspoon Salt

Business

  1. TO PICKLE SCOTCH BONNETS:
    1. Cut peppers in half and drop them in a pint-sized jar.
    2. In a small saucepan heat the water, vinegar, and sugar. Cook until sugar dissolves.
    3. Pour liquid mixture into jar over peppers, allow to cool uncovered at room temperature, then screw on a lid and put it in the fridge for at least 24 hours.
  2. TO MAKE JERK SAUCE:
    1. Add all ingredients to blender.
    2. Buzz until smooth, then pour into bowl or container and store in your fridge for up to a week or freeze indefinitely. 
  3. NOTE:
    1. If you'd like to skip the pickled scotch bonnets (and make the sauce without waiting a day), instead of 1 & 1/2 pickled scotch bonnets and 1 cup pickling liquid use the following: 
      1. 1 & 1/2 Fresh Scotch Bonnet Peppers
      2. 1/2 cup Water
      3. 1/2 cup Apple Cider Vinegar