Creatively crafted to be used on their own or with each other. With our Jerk Marinating Sauces, we wanted to honor tradition while giving this sauce a new look and approach that creates flexibility in any kitchen. At the base of all our sauces are peppers, organic herbs, and spices traditional to jerk seasoning. We gave each sauce an update where when used individually carries their own unique jerk flavor, when mixed and match with each other creates a new flavor and when combined all together creates a very authentic jerk flavor. Our sauces are perfect for marinating, seasoning, or dressing fish, seafood, meats, poultry, vegetables, soups, stews, sauces, dips, and more.
While our Red Hot Jerk Marinating Sauce brings the heat and is packed with bold intense jerk flavors, our Mellow Yellow Jerk Marinating Sauce is less spicy and adds brightness and zest, and our Go-to-Green Jerk Marinating Sauce is very light on heat and heavy on herbs. When a dish requires some heat and herbs try a combination of our Red Hot and Go-to-Green. When you want to add some extra zest throw in our Mellow Yellow. Choose one or choose them all.
Jerk is a method of cooking meat similar to barbecuing that originated in Jamaica. It also refers to the seasoning/marinade used which is a combination of peppers, herbs, and spices called jerk seasoning. It was first developed by the Maroons who used this method to cook wild hogs. Eventually, other meats such as chicken used this cooking method and its seasoning. Today, Jerk Chicken, the jerk cooking method and its seasoning is a popular culinary feature not only in Jamaica but the Caribbean and Caribbean populated parts of the world.
Scotch Bonnet Pepper is the most popular hot pepper grown in Jamaica. Its name comes from its bonnet-like shape that resembles a 'Scotsman Bonnet". It is one of the hottest peppers in the world. But along with its heat, it also presents a fruity sweet taste that creates a dynamic sweet/spicy contrast.
Perfect for marinating beef, pork, lamb, goat, games, poultry as well as adding flavor to chilis and stews.
FRUITY, BOLD, AND VERY SPICY.
Perfect for marinating poultry, fish, seafood, and vegetables as well as adding flavor to soups, and stews.
ZESTY, BRIGHT, AND MILDLY SPICY.
Perfect for marinating beef, pork, lamb, goat, games, poultry, fish, seafood, and vegetables, and more.
HERBACEOUS, EARTHY, AND LIGHTLY SPICY.
This beautiful marriage of flavors is perfect for marinating just about any meat, fish, seafood as well as a great add-in for pasta and creamy sauces.
UMAMI, FRUITY, AND SPICY
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