This is a crazy good Jamaican Jerk Ketchup! Not only for Jerk Chicken, but with other meats or just over Rice & Peas or Beans. Maybe with a side of Johnny Cakes. Place it into a Squeeze bottle and drizzle that stuff. Adjust the heat as you see fit, to create a Sweet Heat Jerk Sauce. Don't confuse this for a Jerk Marinade, that is something else entirely. This instead is a wonderful finishing sauce that is drizzled over Marinated & Cooked Jerk Chicken or used with other foods. Used the same as Cal's or Grace's Tomato Ketchup, but with a flavor profile of its own.
Servings: 1 portion
Equipment
- 1 Squeeze Bottle
- 1 Sauce Pot
- 1 Funnel
Ingredients
- 1 C Water & Ketchup - each
- 1/4 C Cane Sugar - or White/Brown Sugar
- 1 inch Ginger - or more depending on taste, thinly sliced
- 1 Cube Maggi Chicken Bouillon
- 1-2 Tbl Jerk Chicken Marinade - see notes
Instructions
- Place all ingredients into a sauce pan and bring to a boil, lower the heat to medium and maintain for 5 minutes while mixing every so often. Set aside to cool.
- Once cooled, pick out the ginger slices and empty into a squeeze bottle, discarding the ginger and refrigerate.
Notes
I usually make this sauce up with Jerk Chicken and so just use the Jerk Chicken Marinade to add to the Jerk Sauce. However, if making this from scratch to use for other recipes, then add the following, instead of the Jerk Chicken Marinade.
- 1 tsp Oil, Lemon Juice, Soy Sauce
- 1/8 tsp Allspice, Nutmeg, Thyme, Black Pepper
- pinch, about half of 1/8 tsp Ground Bay Leaves
- Include a small amount of minced Scotch Bonnet for heat and to taste, or use Sriracha Sauce to add the heat. You can also just up the Black Pepper or use Cayenne Pepper.
- 1 Green Onion stalk, finely minced