Sunrite Jerk Sauce brings that truly Jamaican flavour to your cooking during meal preparation or as a condiment at the dinner table.
The blend of fruit purees and pepper complements the Jamaican jerk seasoned food. Add to other meals for that hint of the Jamaican jerk flavour.
Jerk is a style of cooking meat that Jamaica is known for, involving the use of hot peppers, usually scotch bonnet pepper. The Arawaks (Tainos), original natives of Jamaica, established the jerking technique. The Jamaican term jerk thus has a much longer history than the term Jerky, in common usage in Australia. Jerky is cited as originating in the 19th Century from the American Spanish work charqui (translated to beef jerky or jerk).
This Jamaican method of cooking involves placing highly spiced meat over a pimento wood fire and allowing it to cook slowly. It was a local option to salt curing which helped to prevent spoilage in the tropical heat. The liberal amounts of indigenous spices and peppers preserved meats and made them taste delicious when cooked over the open fire.
Today Jerk cooking has progressed from cooking in the ground to the familiar sights of the steel drums or “Jerk pans”, barbeques or kitchen ovens. These Jerk pans can be found all over Jamaica on the street-side where jerk meats, mainly pork and chicken, can be purchased. You even have the option of choosing how spicy you want your Jerk meat.
Like to taste something different or just relish the complex flavours of sauces? Take our recommendation and taste this sauce. You have the opportunity with this Jerk Sauce to live (if you are unfamiliar with jerk) or relive the jerk experience.
Come visit Jamaica with this jerk sauce on your favourite food, without the expense of the air fare.
Water, Fruit Purees (banana, papaya, tamarind, pineapple, mango), Brown Sugar, Escallion, Vinegar, Modified Corn Starch, Hot Peppers, Approved Spices, Salt, Caramel, Thyme, Potassium Sorbate.