Vernon's Jamaican Jerk Sauce
www.vernonsjerksauce.com

Jamaican Jerk Cooking
Turns Up the Heat

   Discover the most authentic natural taste ever to escape from a jar.

        The island of Jamaica brings us a variety of flavorful and unique ethnic blends, which brings us to a better legacy of Jamaican cookery. The traditional Jamaican cusine calls for a unique blend of seasonings, which is generally very spicy thanks to the secret ingredients of Jamaican Scotch bonnet pepper and the native pimento berry (allspice).

Centries ago in Jamaica, the original Arawak Indians and the Maroons discovered a spicy method of cooking and preserving meat called "jerk". In 1982 Allan Vernon introduced this exotic authentic Jamaican Jerk cuisine to the United States. Allan Vernon captures the flavor of Jamaica in his sauces. Thick and hot, his blend of onions, garlic, peppers and other natural flavors produces one of the worlds greatest tastes...succulent and exotic!
See for yourself why everyone called it "the best jerk in America."

Over the years of marketing and many, many, taste testing catering events, jerk cooking has been described with mouth-watering reviews by some of the best food critics and commentaries of The New York Times, Reader's Digest, Playboy, New York Magazine, Entrepreneur, The New York Post, Christian Science Monitor, Upscale Marketing News, Caribe News, and the Jamaica Gleaners. Molly O'Neil, in her New York Cookbook, singled out five of Vernon's Jerk recipes and said "No one does jerk like Vernon's.". These raves can be follow-up by Emeril and Martha Stewart, whom Vernon had the opportunity to cook for.