Busha Browne's Spicy Jerk Sauce

An aged sauce of prestige, this sinful blend of mangoes, raisins, onions, tamarinds, peppers and spices adds a curiously delightful flavour to casseroles, stews, meats, poultry and seafood dishes. Authentic Jamaican blend of herbs and spices creating a 'hot' marinade. The tradition of 'jerking' meat is unique to Jamaica. Originally applied to wild boar in the 17th century, it is now a part of Jamaican life, streetside venfors cook jerked pork, chicken and more over hot charcoal with pimento. Degree of heat (on scale of 1-10): 6.