Jerk Burner Hot Sauce

Yield: 2 cups

2 Tablespoon Habanero Mash or 6 fresh Habanero peppers
1 teaspoon Garlic Powder or 4 fresh Garlic cloves
3/4 cup White Vinegar
1/2 cup Diced Onion
1 Tablespoon Jamaican Jerk seasoning
1 teaspoon ground Ginger
2 teaspoons Allspice
1 cup diced fresh Mango or Mango Nectar
2 Tablespoons Molasses
1 Tablespoon Lime Juice
1 teaspoon Salt

Place all ingredients into a food processor and puree until smooth.
Pour sauce into saucepan and bring to a simmer. Hold at 180° F for 5 minutes.
Remove from heat and bottle as described under Bottling Hot Sauce. (This sauce will be too thick for a dropper fitment)

Garlic Granules 1 oz. $1.60
Garlic Granules 1 lb. $11.95
Garlic is native to central Asia. Its use began to spread across the world more than 5000 years ago. Garlic granules can be used in marinades, or mixed with herbs and rubbed into poultry, pork, or beef before cooking. Unlike garlic powder that is very fine, garlic granules are coarser, flow evenly and are easier to measure. One quarter (1/4) teaspoon of granules equals one garlic clove.

Jamaican Jerk Spice 1 oz. $0.95
Jamacian Jerk Spice 1 lb. $14.95
Jerk is the process of spicing and grilling meats, poultry, and even vegetables. The resulting flavor is spicy-sweet. The seasoning has three main ingredients: Scotch Bonnet chili pepper, allspice berry, and thyme. Be forewarned, the Scotch Bonnet chili is a cousin of the Habanero so, if you cannot handle real spicy-hot foods, jerk may not be for you!

Aged habanero peppers with 12% salt. ~360,000 SHU

One teaspoon equals about one whole pepper.

Our pure pepper mash set the standard for quality. Gourmet hot sauce requires that the peppers be mashed and fermented. Most home hot sauce makers dont have the time to do this. Our pepper mash is ready to use as is or with any recipe. These are pure peppers fermented in salt, not a processed concentrate! No preservatives or additives.