Jazzy Jerk Sauce

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Jazzy Jerk Sauce! Get fired up as you crank up the heat with this homemade habanero pepper sauce. Choose those festive little lantern-shaped peppers from the local market or nearby health food resource, don a pair of vinyl gloves, and fill your kitchen with aromas from the Caribbean Islands. As it cooks, let your imagination run wild for the condiment that sends the temperature rising!



2 garlic cloves, minced

1 tablespoon olive oil

1 sweet onion, diced

1 cup baby carrots, chopped

2 cups water

10-12 habanero peppers, seeded and finely chopped

3 tablespoons orange juice

3 tablespoons apple cider vinegar

1 teaspoon sea salt


In a medium sauce pan, sauté garlic in olive oil. Add onion, carrots, and water. Bring to a boil, reduce heat, and simmer 20 minutes or until carrots are soft. Remove from heat. Add habanero peppers, orange juice, vinegar, and sea salt. Transfer to a blender and purée until smooth. Pour into a jar and store in the refrigerator until ready to use.

*Serving suggestion: Wicked Hot Wings and Drummies!

16 thoughts on “Jazzy Jerk Sauce

  1. I once had a garden and grew a lot of different chili peppers. I had a chili pepper cookbook and there was a recipe VERY similar to this for a habanero mustard. It was basically this recipe with mustard powder added, and it was delicious! Made a great ham sandwich.

    Liked by 1 person

  2. I think this sauce Gail would be great on these mock chicken I have in the freezer – would give it a great taste. Great thing about the mock chicken I have is that it tastes like soy not chicken which for me is good. I think I would have to make this sauce a little less hot for me though. But loving the sound of it.

    Liked by 1 person

  3. Gail – I’ve never heard of carrots in a hot sauce, this is intriguing! I love jerk sauce, but I’ve never made it. This is so tempting. Thanks for the recipe!

    Liked by 1 person

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