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

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.

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

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 âÂÂrestâ 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 ½ tsps black cumin seeds (shahjeera)
Â1 ½ tsps dry ginger
¾ tsp black cardamom (3-4 large pods approx)
¾ tsp cloves
¾ tsp cinnamon (2 X 1" pieces)
¾ 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.

Thank you everyone!

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