Jamaican Tangerine and Citrus Jerk Skillet Sauce

Jamaican Tangerine and Citrus Jerk Skillet Sauce


  • 165.44 grams Northwest Naturals Orange Concentrate
  • 330.87 grams Tree Top Tangerine NSA Bar Base
  • 45.80 grams Tree Top Pear Flakes, 8 mesh, natural
  • 7.74 grams Allspice, ground
  • 10.56 grams red bell pepper granules, sweet 
  • 14.08 grams yeast extract
  • 0.51 grams Koji Aji
  • 1.94 grams Gum, Guar Xanthan
  • 1.58 grams Turmeric
  • 35.20 grams soy sauce
  • 17.60 grams jalapeno peppers, 1/4 in dice IQF
  • 42.24 grams honey
  • 5.28 grams Thyme, IQF
  • 0.77 grams tangerine flavor (heat stable)
  • 14.08 grams lime juice
  • 56.32 grams Sherry wine
  • 35.20 grams green onions, fresh
  • 14.78 grams Cilantro, fine IQF

Prep Instructions

Blend all dry ingredients and reserve with cilantro and green onion separately.

Heat wet ingredients in kettle, add dry blend and mix continuously.

Cook to 160ºF continuously mixing.

Add cilantro and green onions.

Cool immediately and pack in 9 oz. pouches. Store refrigerated.


Cooking Instructions:

Heat flat bottom, non-stick pan to medium/high heat.

Add 1 tbsp. oil and pan fry protein and cook thoroughly.

Open sauce pouch and add contents.  Heat and serve.