Okay, so I work in a Jamaican restaurant during the summertime with one of the world's premiere Jamaican chefs, and this stuff definitely, DEFINITELY, is authentic. Having visited Jamaica and after working under this guy, I can say with confidence that this is one of the best recipes I have ever found for jerk sauce. 4-6 scotch bonnets is a little much for my family to handle (but not for me), so we back it off a little and make it more of a ""sweet"" jerk by adding a little more brown sugar. Jerk it up, and have a blast! **Red Stripe or good wine is essential to enjoy with this recipe!!!

This jerk was awesome. I added 4 whole habaneros from my garden and it was pretty fiery hot, like it should be. Added some beer to make it more of a marinade consistency. The second time I made this recipe I used less brown sugar and added an apple, which worked out great. Give it a try, and don't back down on the peppers!

This a great recipe. I would add 2 teaspoon of balsamic vinegar and 1 RED STRIPE BEER

THANK YOU SOOOOO MUCH!!This is one of the few authentic jerk recipes on the net. I'm originally from Miami and I moved to Northwest New Mexico (there is nothing here...) some months ago and was dying for some good jerk. Thanks again! Look forward to more of your recipes....!

I've made this recipe twice (for about three or four meals-worth of cooking), and I've used it on ribs and cod. The magic of this mixture becomes apparent at the end of the grilling: It goes from a lovely reddish-brown to pitch black, but the ribs underneath are tender and succulent. Funny thing, although the peppers are fiery when raw, after the smoking, the crust on the ribs is sweet and zesty, and it doesn't burn the tongue at all. (Of course, I love spicy food...) All the flavors of the ingredients meld into something rich, deep, and wonderful. Thank you, Christine: It's fabulous!

Very good. Has some of our favorite things. We did pork loin kabobs on the grill. Thanks from Florida