In the jungles of Jamaica, far from the soft, white beaches and luxury resorts, there’s a small shack with a small garden. In the garden, Scotch Bonnet and Habañero peppers are grown. In the shack, jerk sauce is made with them.
In the mouths of those who eat it, a strange voodoo begins to take hold, consuming the body, mind and soul in a fiery, hypnotic euphoria. Pain is good. There is no sensation quite like the one of this sauce with Caribbean fruit juices and spices.
Ingredients: Habañeros, pineapple juice concentrate, white vinegar, tomato paste, water, roasted garlic, jerk spice, and lemon and lime juice concentrate.