Hot Sauces / Jerk Sauce

13 years ago

I have three bottles of sauces which I purchased while on vacation and would like ideas how to use them. I have a bottle each of Hot n' Sweet Tamarind Sauce and Hot n' Sweet Wildberry Sauce, both purchased in Cartagena. I also have a bottle of Jamaican Jerk Sauce Vanilla.

Does anyone have a clue what to do with these sauces? I search on the websites does not provide recipes.

Another question, how would I know if any of these sauces have been recalled for any reason? Since they were purchased/made outside of the US, how would I find out?

One of my passions is purchasing food items while on vacation - it is a great way for me to remember where I've been. But with all three of these items, I don't have a clue. They are not opened, hence, I haven't tasted them. I'm afraid if I open a bottle, I won't know what to do with the sauce and it will sit in the fridge and go bad.

Any ideas?

Thanks!

Donna

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Comments (6)

caliloo
13 years ago
I amm not familiar with any of them, but I would go ahead and open one and taste it. The jerk sauce sounds like it might be good on grilled chicken.

Alexa
donnamarienj
Original Author
13 years ago
Yes it does indeed. I was wondering if these sauces had to be cooked or can be eaten like a condiment like ketchup.

Love trying new food.
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Frequent question Mike and a good one. Basically it boils down to the great difference in commercial canning equipment like irradiation and high pressure autoclaves while we only have low-pressure pressure canners. Plus they use additives and preservatives that we don't add at home. If I use a pressure cooker can I can jerk sauce? For assured safety, that all depends on the recipe you use. As I mentioned, there are approved canning recipes available that are close to what many call jerk sauce and they can be safely modified after opening. And of course you always have the choice of just making up your own recipe, testing it for proper pH and pH stability, and pressure canning it for an unknown period of time and pressure. But that isn't recommended given the potential safety issues not to mention the potential quality issues. Honestly, jerk sauce is intended to be a fresh mixed, fresh use item so canning it isn't a high demand issue (thus no testing has been done) and it isn't recommended for that reason either. However freezing it in small useable proportions is always possible and effective. So again, given the wide differences in ingredients in jerk sauce, if you can tell us what specific ingredients you are looking for in your sauce one of us might be able to direct you to an approved recipe that is close to it. Dave
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I make jerk sauce on a regular basis and never add olive oil to the recipe. The soy sauce and the liquid in the vegetables add all the required liquid necessary and by mixing in a blender or food processor, you should get a good homogenous blend. Nice blend of citrus in your recipe as well. Try using KISHIBORI SHOYU soy sauce instead of store brands and it will bring your jerk sauce to a new level. Cook you sauce to simmer/not boil, place in jars, seal tightly, and then pressure cook for 1 1/2 hours.
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what I do is use a fruit juice instead, like a combination of pineapple and lime, for example. also when I make a jerk marinade (I did this yesterday actually) I usually fair amount of vegetable oil. and a lil bit of teriyaki sauce. I like to put it on meat that I've either smashed with the poky side of the mallet, or poked the heck out of with a fork, to get the flavors in there really good, then cut up into little pieces to put on skewers (I'm Armenian, we do all our grilling with skewers). then I either let it sit on the counter for at least 4 hours, or in the fridge overnight. that smell when it's cooked over hardwood, oh my goodness. it's incredible.
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Sandy, This is the recepe that I use for Jamaican Jerk Chicken, hope it helps: Jamaican Chicken Ingredients: 1/4 cup chopped seeded fresh red chilies 4 tsp crushed allspice berries or 1tsp ground allspice 6 garlic cloves, minced 2 tbsp peeled & chopped fresh ginger root 2 tbsp dark brown sugar 1/4 cup yellow mustard 1tsp ground cinnamon hot pepper sauce to taste 1/2 cup olive oil 2 green onions sliced 2 tbsp lime juice salt and pepper 3 to 3 1/2 lb chicken, jointed, or 6 large whole legs or 4 large breasts Pur'ee the chilies in a blender or food processor. Add the allspice,garlic,ginger,sugar,mustard,cinnamon, hot pepper sauce, olive oil, green onions & lime juice. Process until the mixture forms a smooth paste. Add salt and pepper to taste and blend again. Cut the chicken & thighs apart. Cut breasts in half crosswise., leaving the wings attached. Gently lift the skin up from the chicken, exposing the meat, and rub the paste underneath. Then rub into the outside of the skin. Place the pieces on a platter, cover with plastic wrap & refrigerate for 2 hours. Barbecue or broil the chicken for about 40 min. at low heat, turning once, until the paste on the skin has formed a dark crust. Alternatively, bake the chicken in a preheated 350 oven for 50 min. then transfer to the broiler and broil for 2-3 min. on each side until the skin is dark brown and the paste has formed a crust. If not here is a link that might be what you are looking for. Doris Here is a link that might be useful: Jamaican Jerk Sauce
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lindac
13 years ago
I would assume the sauces can be used like catsup of Heinz 57.
Grilled chicken or a pork chop are great ways to try out sauces....just put a small puddle of several sauces on your plate and dip and compare.
I also tend to have several bottles of different kinds of hot sauces open at once...currently I am loving Malinda's habanero sauce.
Linda c
caliloo
13 years ago
I think I might try the Hot & Sweet Tamarind with a Indian type grilled chicken. This recipe is from the Pioneer Woman....

Indian Grilled Chicken Marinated in Milk/yogurt

Chicken pieces (whatever kind your family eats)- must have the bone and skin still on.
Plain yogurt
2% Milk
Garam Masala spice
Kosher Salt
Black Pepper
Marinate chicken OVERNIGHT in a mixture of all ingredients.

Heat grill to around 300-400
Place chicken skin down on grill and bake for until internal temp is 140.
Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes.
Remove from grill and let it Ã¢ÂÂrestÃ¢ÂÂ for at least 3 minutes.

Garam masala is best made fresh just before you begin cooking, but if you havenÂt got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutesIngredients:
Â4 tbsps coriander seeds
Â1 tbsp cumin seeds
Â1 tbsp black peppercorns
Â1 Â½ tsps black cumin seeds (shahjeera)
Â1 Â½ tsps dry ginger
ÂÂ¾ tsp black cardamom (3-4 large pods approx)
ÂÂ¾ tsp cloves
ÂÂ¾ tsp cinnamon (2 X 1" pieces)
ÂÂ¾ tsp crushed bay leaves
Preparation:
ÂHeat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
ÂWhen the spices are roasted turn of the flame and allow them to cool.
ÂOnce cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
ÂGrind them all together, to a fine powder in a clean, dry coffee grinder.
ÂStore in an air-tight container in a cool, dark place.
donnamarienj
Original Author
13 years ago
Thank you everyone!
caliloo
13 years ago
And if the Garam Masala is too daunting, you can always buy it pre-made. As far as recalls, I have no idea how you would know. I think food recalls are usually done by the USDA but they would not have jurisdiction over a product made and sold outside the US......

Alexa

Hot Sauces / Jerk Sauce

Comments (6)

caliloo

donnamarienj
Original Author

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lindac

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Hot Sauces / Jerk Sauce

Comments (6)

caliloo

donnamarienjOriginal Author

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lindac

caliloo

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caliloo

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