Caribbean Jerk Sauce
My Caribbean jerk will tease the taste buds and transport you to sunshine with every bite. Peppers, celery, spring onions are jazzed up with thyme and of course taste bud tingling scotch bonnet chillies! It’s great either used as a rub to marinate chops, ribs or wings which can be cooked in the oven or if the sun shines slap on the BBQ. Alternatively why not have as a saucy dish – either way I’m sure you’ll love it!
Red pepper (19%), celery (19%), water, onion, spring onion (9%), molasses, sunflower oil, tomato puree, sugar, thyme (1.9%), vegetable bouillon powder (hydrolysed vegetable protein, potato starch, palm oil, vegetables (including celery), maize starch, parsley, lovage), garlic puree, coriander, parsley, salt, lemon juice concentrate (sulphites), caramel, ginger puree, scotch bonnet pepper puree (0.4%), spices.
ALLERGENS are highlighted in red.
Suitable for vegetarians.
No artificial flavours or additives.