Name: Gluten-Free Jamaican Jerk Sauce
Prep time: 5 min
Cook time: 1 min
Ingredients: 6 Spring Onions; 1-3 Scotch Bonnet Peppers ((Use 1 pepper if you don't want it incredibly hot)); 2 Tsp Allspice Berries (or 1 Tsp Ground Allspice); 1 Tbsp Fresh Thyme ((Chopped) or 1/2 Tbsp Dried Thyme); 2 Tsp Ground Cinnamon; 1 Tsp nutmeg ((Grated)); 6-8 Cloves garlic; 2 Tbsp Lime Juice; 1 Tsp Sugar ((I use coconut palm)); 1.5 Tsp sea salt; 1 Tsp black pepper (Freshly ground); 1/8 Cup Cane Vinegar ((I used rice vinegar)); 1 Tbsp olive oil; 2 Tbsp GF Tamari ((or coconut aminos))

Sauces can be totally scary because often they’re not gluten-free. As a result, your food can turn out bland if you’ve no clue how to spice it yourself.

“Don’t worry…. Be gluten-free!”

With that little Bob Marley reference, allow me to segue into this week’s yummy recipe. I took a poll on GFS Facebook page and the resounding response was for this month’s recipe to focus on gluten free Jerk Sauce.

Before I give you the details, I want to share with you how I came to learn this gluten free jerk sauce recipe because it’s not actually my own creation.

How I Learned to Make Gluten Free Jerk Sauce from Jamaica

Last year, my husband and I had the pleasure to travel to Jamaica and stay at the Hotel Mocking Bird Hill. Nestled in the hills of Port Antonio (which is by far one of the most beautiful areas on the island), the hotel is run by Shireen and Barbara who are committed to eco-conscious luxury travel.

One thing I came to learn about the hotel right away was that they make a point to do their very best to accommodate as many different dietary issues / restrictions as humanly possible (like gluten-free, vegetarian and vegan). As long as you are very clear with them about your unique needs, they will work with you.

When I learned that they could accommodate my gluten-free diet, I was initially skeptical. But after spending 5 days in their care, I had eaten the most divine gluten-free Jamaican and fusion dishes made from locally-sourced food. I even splurged and ate some of their house-baked gluten-free bread and pancakes a couple of times (hey, it was vacation!).

All in all, our time relaxing on local pristine beaches, enjoying rooftop sunset dinners overlooking the incredible vista with relaxing reggae playing softly in the backdrop, traveling through the countryside and learning about the different cultures and eating the most incredible fresh produce ever was memorable beyond belief. So yes, we will be going back.

One of the highlights of our trip was an private Jamaican cooking lesson with the head chef, Junior, at the Mille Fleurs Restaurant (the famous dining spot inside Hotel Mocking Bird Hill). We learned how to craft 5 different recipes, some were Jamaican favorites (like this Jerk Sauce) and others were from the Rastafarian culture (which interestingly is generally vegetarian, dairy-free and doesn’t include salt).

Shireen and Barbara kindly allowed me to share their restaurant’s Jerk Sauce recipe with you which is absolutely incredible. I’ve made a couple of tweaks to it to ensure that it will be gluten free. It takes minutes to make and can be saved in your fridge for months to enjoy over and over again.

The owners of the hotel told me that there are a variety of ways to make jerk sauce, but the signature flavor of gluten free Jerk Sauce comes from the peppers and the allspice (which the Jamaicans call pimento).

And any meat you put this on… well, it will be total gluten-free YUM! Enjoy!!!

Pin This Recipe And Save It For Later

Gluten-Free Jamaican Jerk Sauce

Sauces can be totally scary because often they’re not gluten-free. As a result, your food can turn out bland if you’ve no clue how to spice it yourself.

Gluten-Free Jamaican Jerk Sauce

Sauces can be totally scary because often they’re not gluten-free. As a result, your food can turn out bland if you’ve no clue how to spice it yourself.

Prep Time	Cook Time	Passive Time
5Minutes	1Minute	6 Minutes

Course Side Dish
Cuisine Americas
Gluten Free Courses Gluten Free Salads, Sauces & Dips

Prep Time

5Minutes

Cook Time	Passive Time
1Minute	6 Minutes

Ingredients

6 Spring Onions
1-3 Scotch Bonnet Peppers (Use 1 pepper if you don't want it incredibly hot)
2 Tsp Allspice Berries or 1 Tsp Ground Allspice
1 Tbsp Fresh Thyme (Chopped) or 1/2 Tbsp Dried Thyme
2 Tsp Ground Cinnamon
1 Tsp nutmeg (Grated)
6-8 Cloves garlic
2 Tbsp Lime Juice
1 Tsp Sugar (I use coconut palm)
1.5 Tsp sea salt
1 Tsp black pepper Freshly ground
1/8 Cup Cane Vinegar (I used rice vinegar)
1 Tbsp olive oil
2 Tbsp GF Tamari (or coconut aminos)

Servings:

Units:

Ingredients

6 Spring Onions
1-3 Scotch Bonnet Peppers (Use 1 pepper if you don't want it incredibly hot)
2 Tsp Allspice Berries or 1 Tsp Ground Allspice
1 Tbsp Fresh Thyme (Chopped) or 1/2 Tbsp Dried Thyme
2 Tsp Ground Cinnamon
1 Tsp nutmeg (Grated)
6-8 Cloves garlic
2 Tbsp Lime Juice
1 Tsp Sugar (I use coconut palm)
1.5 Tsp sea salt
1 Tsp black pepper Freshly ground
1/8 Cup Cane Vinegar (I used rice vinegar)
1 Tbsp olive oil
2 Tbsp GF Tamari (or coconut aminos)

Servings:

Units:

Instructions

Traditionally, you'd mash up all of the ingredients using a mortar and pestle. However if you do not have one, blending them in a food processor will work as well to create a thick paste.
Discard any large bits of onion before using it.
Place in a jar that you can then top with olive oil and place in the fridge to seal in the jerk sauce. Every time you use some, pour more olive oil over top so that air cannot reach the spices.
Marinate your meats for about 3 hours before grilling and scrap off excess before placing it over a hot grill. Enjoy!

Recipe Notes

If you cannot find Scotch Bonnet peppers, you can substitute them for habanero peppers instead since they are similar.