Habanero Jerk Sauce

This recipe was chosen as the winning recipe from the "Favourite Recipe Competition" in our September 2017 Newsletter - thanks to the winner, Matthew Clatworthy


250ml of white vinegar 
5 Habanero chillies   (More or less depending on your heat tolerance!)
1 large onion, chopped
4 or 5 garlic cloves
3 tbsp brown sugar 
1 or 2 tbsp of allspice (to taste)
1 tsp thyme
1 tsp of ground cinnamon 
1/2 tsp nutmeg
1/2 tsp coriander 
Pinch salt & black pepper 
Couple of caps of rum or whiskey (optional)


Blend all the ingredients together.

Bring to the boil in a pan and simmer until the sauce is reduced a little.

If you want to check/adjust the seasoning, it is best to do this before adding the habaneros, as it is then very hot! If you prefer it milder or hotter, add less or more habaneros!!

This produces a nice marinade / sauce which can be used for Jerk chicken, Rice 'n' Peas, to add to a con-carne recipe or as a spicy ketchup to have on your chips!

For Jerk Chicken, pour the sauce over chicken joints (breast, legs, drumstick etc.) leave to marinade if possible and then bake in the oven until the chicken is cooked through.