The 'Jerk Method' of seasoning and cooking meat dates back to over 250 years in Jamaica. It involved using simple ingredients like Scotch Bonnet Peppers, pimentos from the pimento tree, garlic, onions, tomatoes, limes, vinegar, salt and pepper and then smoking the meats within the ground using Pimento wood as a heat source.
 
We endeavour to use the same ingredients so that it stays true to the original flavours. We smoke the Scotch Bonnets for 5 hours then blend with the wet ingredients. We then boil the blended sauce (120°C/248 °F) for 2 minutes and then rested for 20 min before bottling.
 
The final product is amazing. There is no comparison to any other Jerk sauce as far as quality, colour and taste is concerned because it is small batch created and monitored by a OCD Jamaican Chef!
It is concentrated so a little goes a long way.