The island of Jamaica brings us a variety of flavorful and unique ethnic blends, which brings us to a better legacy of Jamaican cookery. The traditional Jamaican cusine calls for a unique blend of seasonings, which is generally very spicy thanks to the secret ingredients of Jamaican Scotch Bonnet pepper and the native pimento berry (allspice). Centries ago in Jamaica, the original Arawak Indians and the Maroons discovered a spicy method of cooking and preserving meat called "jerk". In 1982 Allan Vernon introduced this exotic authentic Jamaican Jerk cuisine to the United States. Over the years of marketing and many, many, taste testing catering events, jerk cooking has been described with mouth-watering reviews by some of the best food critics and commentaries of The New York Times, Reader's Digest, Playboy, New York Magazine, Entrepreneur, The New York Post, Christian Science Monitor, Upscale Marketing News, Caribe News, and the Jamaica Gleaners. Molly O'Neil, in her New York Cookbook, singled out five of Vernon's Jerk recipes and said "No one does jerk like Vernon's.". These raves can be follow-up by Emeril and Martha Stewart, whom Vernon had the opportunity to cook for. This is a Fantastic all natural, low sodium and no fat sauce! .
Ingredients: onions, garlic, black pepper, hot Jamaican pepper, and other natural flavors.