Jamaican Pickapeppa Sauce Recipe With Real Flavor
This homemade Pickapeppa Sauce Recipe is a Jamaican classic made with chili peppers, brown sugar, lime, soy sauce, and sherry. Sweet, tangy, and mildly spicy, it’s perfect for grilling, marinades, stews, or pairing with cheese and crackers. Easy to make with simple ingredients, this flavorful sauce brings authentic Jamaican taste right into your kitchen.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6–8 dried hot chili peppers (adjust to taste)
- 1 cup ketchup (base for texture and sweetness)
- 2 tablespoons brown sugar
- 1 tablespoon dried mustard powder
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons dry sherry (or red wine vinegar as substitute)
- 1 teaspoon salt
- ½ cup water
Instructions
- 1
Soak the chilies – Place dried chili peppers in warm water for about 15 minutes to soften. Remove stems and seeds if you want a milder sauce
- 2
Blend the base – In a blender or food processor, combine softened chilies, ketchup, lime juice, soy sauce, and dry sherry. Blend until smooth
- 3
Cook the sauce – Pour the blended mixture into a saucepan. Stir in mustard powder, brown sugar, salt, and water
- 4
Simmer gently – Cook on low heat for 30–40 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will come together
- 5
Adjust taste – Taste and adjust seasoning—add more lime juice for tang, sugar for sweetness, or a splash more soy sauce for umami depth
- 6
Cool and store – Let the sauce cool completely, then transfer to a glass jar. It keeps well in the fridge for up to 2 months.