« « Previous | Review: A Woman’s Scorn Hot Pepper BBQ Sauce XXXX » »
Ingredients: fresh scotch bonnet peppers, fresh scallions, fresh onions, fresh garlic, fresh leeks, fresh ginger, coconut cream, cider vinegar, tellicherry peppercorns, honey, cornstarch, sea salt, spices
I recently acquired the Peppermaster gift box which contains 14 sauces, one seasoned salt, and one spicy sugar. They are all 45ml and are enough to get you through a dinner for two and give you a really good idea at the scope and variety that Peppermaster has available.
The smell of this jerk curry was both intense and extremely aromatic as soon as the lid was popped off. This is some serious sauce and the most authentic I have smelt out side of a West Indies restaurant.
The sauce is thick but spread out well when I put the chicken breasts in to be marinated. The colour is what you expect from a jerk sauce so we won’t be throwing any parties for it.
It was great see that when I was grilling these up it didn’t smoke or get all charred. It generated quite an amazing smell throughout the condo. If I was too change anything I would have left some sauce over to throw on top afterwards. I would have also marinated the chicken the night before. The end result though was still a fully flavoured jerk chicken breast that tastes as close to its roots as you can get. I guess for Greg Brooks growing up in the Caribbean helps quite a bit to add to this sauces authenticity.
As for the heat. Well Peppermaster ranks this at a 9 on the their heat scale. I have tried their 10’s and they are quite hot. So I would question the 9 heat level on this. It was more like a 3, 4 tops but that does not deter how amazing this sauce is.
You can feel quite comfortable sharing this sauce with friends without them screaming for milk. It would also make an excellent dip for some samosas and other finger foods as well.
Brooks Pepperfire Foods Inc,
Rigaud, QC
J0P 1P6
www.peppermaster.com
Chilehead Comments: 7 Comments
Posted by: Anthony - Categories: Uncategorized
Permalink: Review: Peppermaster Jerk Curry Sauce
One year ago: Review: Heaters Habanero Peanut Brittle
Two years ago: You Put Hot Sauce on That?
- Related Posts:
- Review: Peppermaster Jerk Curry
- Its Hot In Canada
- Review: Peppermaster – Habanero Black Pepper
- New Hot Sauces & Specials at Sweat ‘N Spice
- Brooks Pepperfire Foods to Set Fire to Their New Establishment
7 Comments
Tina Brooks on 9/12/2007 at 2:39 pm said:
Thanks for the great review, Anthony!
I can’t for the life of me figure out how you managed to get such a low heat score… you didn’t spread the sauce out that thinly; did you?
Fwiw, we do use fresh peppers, and of course because of that, our heat batches do vary from one to the next, but Jerk Curry should never drop below an 8; Greg is pretty meticulous about that. Colour me surprised.
I will also point out that this sauce… although designed to be used as a jerk as well, really is more of a curry, so yes, saving some for the finishing is a great idea.
That said… you want authentic jerk? Wait until you taste the Straight Jerk.
Tina,
Are we ever going to see some samples out here in SK?
The peeps in the 306 are going to be asking for the PepperMaster after seeing the review.
You best be getting a care package ready for me soon!!! LOL
Nice review Anthony from an interesting sauce company. A lot of savory flavors that I saw on the website. I just wonder what the sugar content is on the label.
I am not a big fan of curry in the house because the smell often stays around way too long, but jerk on the other hand is a winner. Interesting combo.
Solid review Anthony! I will definitely be looking for Peppermaster products.
Anthony,
You’ve certainly discovered a gem of a sauce, and is my #1 favorite from Peppermaster. While I do like curry, this sauce is not typical of many curry sauces with that overwhelming curry “presence” that lingers around for hours. It’s pretty damn tasty and I love trying to find new ways to use it. I have that same sample box that you do from Peppermaster, so wait until you try more stuff in there. I think you’ll be quite pleased.
Awwww… So, I guess you’re saying that you think we make good stuff, huh, Joe?
One of the tasks our webmaster has is to post the nutrition labels on each of the bottles… but alas, time is of a premium. We’ll make a news announcement once they’re up though.
In the meantime, the nutrition label on the Jerk Curry reads as follows:
Nutrition Facts
Per 5 g
Calories: 5
Fat: 0
Saturated: 0
Trans: 0
Cholesterol: 0
Sodium: 20 mg
Carbohydrates: 1 g
Fiber: 0
Sugar: 0
Protein: 0
Vitamin A: 0
Vitamin C: 4
Calcium: 0
Iron: 2
You’ll note that because the sauce is a concentrate most people won’t use large quantities of it; so the serving size is small.
Like Joe, this is my favourite sauce. My favourite use for it is on barbecued pineapple.
Looks like some good stuff! I’ll have to try it out myself… -Lars-
RSS feed for comments on this post.
Sorry, the comment form is closed at this time.
Thanks for the great review, Anthony!
I can’t for the life of me figure out how you managed to get such a low heat score… you didn’t spread the sauce out that thinly; did you?
Fwiw, we do use fresh peppers, and of course because of that, our heat batches do vary from one to the next, but Jerk Curry should never drop below an 8; Greg is pretty meticulous about that. Colour me surprised.
I will also point out that this sauce… although designed to be used as a jerk as well, really is more of a curry, so yes, saving some for the finishing is a great idea.
That said… you want authentic jerk? Wait until you taste the Straight Jerk.