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Jamican Jerk IV

Jamican Jerk IV


Add a burst of Caribbean Flavor to your fresh meat or seafood. This is our most "traditional" Jerk using Ground Habanero for heat. Use as a dry seasoning or make a Jerk Paste.

Jerk Paste Recipe:/
1/2C Jerk Seasoning
1/3 C Hot Water (Let Jerk and hot water sit for 15 mins then add remaining ingredients)

1/3 C Red Wine Vinegar

2 TBL Olive Oil

2 TBL Soy Sauce


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