What a jerk! No really. We just dropped an extremely limited edition Caribbean Jerk Scotch Bonnet sauce / marinade. Scotch Bonnets can be pretty hard to come by in North Texas, so when we found a private stash with a local grower, we jumped on it and whipped up something special.
Last season, we experimented with a bit of fermenting, and one of our favorites was a fermented jerk sauce that we made from the final harvest of our backyard garden. Because it was literally the scraps from the garden, it wasn’t gonna be an award winner, but it definitely had promise. This time around, we pulled out all the stops and made a much more refined version of the sauce we were aiming for the first time.
This Scotch Bonnet sauce doubles as a marinade, so use it however you see fit. We did double up on the volume, so for those of you who want a marinade (we suggest overnight), there’s plenty to spare in this massive 10oz bottle. Pop on over to the shop and check out all the details including the ingredients. This one is pretty special, so get it while it’s available – there’s just over 20 bottles left as we write this post.