This made in America “Jamaican” Jerk Sauce is true to the flavors, heat and spices that are jerk.
Smoke & Spice Authentic Jamaican Jerk Sauce from Chef Karin Vickers
Let me say, right up front, that I think this is the best Jerk Sauce I’ve ever had from an American company.
My only complaint is that is only comes in a small 10 ounce jar. I wish it was available in larger jars, say 12 – 16 ounces.
This is NOT a jerk paste… I feel the requirements and qualities of a true paste are different. Jerk pastes are super thick and usually require some oil to be applied to help thin them out and spread the ingredients and flavors over the food (chicken, shrimp, pork) to be cooked.
Heat Level: – Big hit of authentic heat. This will light you up! But with flavor, and the heat subsides fairly fast. It’s real jerk heat and flavor. Well balanced.
Overall Flavor: – Our top rating! All of the flavors blossom nicely – a delicious jerk sauce. Amazing.
Ingredients: Soy sauce (water, soy beans, wheat flour, salt, potassium sorbate (less then 1/10th of 1%)), fresh onions, tomato paste, fresh scallions, scotch bonnet peppers, fresh ginger, cane vinegar, water, brown sugar, fresh garlic, soybean oil, allspice, thyme and natural spices.
Texture / Appearance:
Thick and coarsely ground, it’s a perfect consistency that sticks to your foods.
Marilyn is not the big fan of jerk sauces that I am, but she likes that it has “♫ no stems or seeds that you don’t need ♫”.
She’s referring to the tiny stems and twigs found in most dry jerk seasonings and some imported pastes and sauces (and to Cheech and Chong).
Right up front, the soy sauce adds some dark flavor. I love the sweet warm heat of the Scotch Bonnet pepper (as compared to habanero). The onions and scallions add their sweetness to the mix along with some brown sugar. The required allspice and thyme are not over-bearing. What a fantastic blend that really delivers an authentic jerk flavor.
As I write this review, I’m eating the sauce straight up with a fork, and the fresh bright flavor and tempered heat are making me so happy to share this sauce review with you.
Packaging: I mentioned the small 10 ounce jar. Perhaps Smoke & Spice will come up with a larger package someday. But no worries, it’s plenty for 3 or 4 dinners as it is.
On food: Chicken, chicken and chicken. I would have liked to show some pics of jerk shrimp, but that’s in my future. And besides, shrimp is so dense, it doesn’t really absorb sauces or marinate well… with shrimp you just grill it.
Chef Karin swears that her sauce makes a good dipping sauce or all purpose seasoning too. I’d love to hear your suggestions in the Comments below for using Jerk sauce this way.
On chicken tenders it absolutely rocked. I marinated some chicken tenders overnight, grilled them up on the gasser, and they were fabulous.
We had them with some honey mustard sauce from our local restaurant (Seacrets) and enjoyed the best flavors and spice from Smoke & Spice Jerk Sauce.
We also marinated some chicken parts and grilled them over some charcoal… another stellar jerk chicken dinner.
About Smoke & Spice:
At Smoke & Spice, we combine the authentic flavors of our Jamaican heritage with the ingenuity of our chef’s culinary training to bring the exceptional taste of Jamaican jerk cooking to your kitchen.
Our sauce is made with the freshest all-natural ingredients. It has a lower sodium content than our competition, and we never use preservatives or MSG.
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Where to buy:
To purchase, visit Buy Smoke & Spice Jerk Sauce
Disclaimer: We purchased this product for our own personal use and review purposes. No compensation was received. The thoughts and opinions expressed are our own.