Caribbean Jerk (Limited Edition)

Ingredients:
Apple Cider Vinegar, Orange Pulp, Scallion, Scotch Bonnet Peppers, Water, Lime Juice, Coconut Oil, Garlic, Sea Salt, Molasses, Allspice, Cilantro, Smoked Paprika, Thyme, Black Pepper, Nutmeg, Ginger, Xanthan Gum

“Scotch Bonnets are hard to find in my neck of the woods – harder than even the hotter varieties. And every spring, I always have customers at the Farmers Market asking about a Scotch Bonnet sauce that I don’t have. This year, my 4th request happened at Good Local Markets and I happened to be next door to my jewelry making friend at Placebo Metalworks, who just happens to be a fellow spice lover. He mentioned that he had recently grown a crop of the elusive Scotch Bonnet, so deals were made. I met up the next day and grabbed a couple pounds worth, and started writing a recipe. Of course, even though it might be what some were looking for, I couldn’t do a simple “pepper only” kinda sauce. Last season, I had experimented with some fermenting, and had made a limted edition fermented Jerk marinade. So I took that recipe and tweaked it a bit in order to make a hot sauce that can double as a hot Jamaican Jerk style hot sauce slash marinade. It has many of the traditional Jerk flavors, but with our signature Poor Vida twist. Since this one is an extremely limited edition sauce, we decided to double up, and bottle it in our 10oz syrup bottles. Let’s Go!”

-Colin