“Jerk” is a traditional style of barbecue; This paste when rubbed sparingly into meat should be left overnight for best results, then grilled or roasted slowly. Adjust amount to suit your taste.

For Chicken, Pork, Fish, Hamburgers and Vegetables

Ingredients: Scallions, Scotch Bonnet Peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar, Thyme