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Front view of Lemon Ginger Jerk hot sauce in a 150ml glass bottle
Side view 1 of Lemon Ginger Jerk sauce showing nutritional information
Side view 2 of Lemon Ginger Jerk hot sauce showing ingredients list
Front view of Lemon Ginger Jerk hot sauce in a 150ml glass bottle
Side view 1 of Lemon Ginger Jerk sauce showing nutritional information
Side view 2 of Lemon Ginger Jerk hot sauce showing ingredients list

Lemon Ginger Jerk Hot Sauce

$11.99
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  • Description

Caribbean jerk, brightened up.

A Caribbean-style hot sauce built on fermented Scotch bonnet peppers, fresh ginger, fresh lemon juice, and a jerk seasoning blend by chef Meherwan Irani's Spicewalla.

Most American-made jerk sauces lean on soy sauce for that slow-braised, dark-meat-marinade depth. We went the other way and built this one around brightness.

Fresh ginger and fresh-squeezed lemon replace the soy, with apple cider vinegar underneath for depth. Yellow bell pepper gives it body and the soft yellow-orange color. Fermented Scotch bonnet brings the floral, fruity Caribbean heat the tradition is built on. A jerk blend from Spicewalla, James Beard Award-winning chef Meherwan Irani's Asheville spice company, carries the aromatic backbone: allspice, thyme, cinnamon, smoked paprika, the works.

The pour is bright and bodied. Lemon lands first, ginger and warming spice open in the middle, Scotch bonnet heat arrives clean on the back end. Same Caribbean tradition, summer-cookout shape.

Lemon Ginger Jerk Hot Sauce

$11.99

What makes it different

Scotch Bonnet Peppers

Fruity and floral first, with the heat coming in behind it.

Spicewalla Jerk Blend

Sourced from chef Meherwan Irani, James Beard Award-winning.

Fresh Ginger

Fresh ginger keeps the sharp, juicy bite that powder loses.

Lemon and Apple Cider Vinegar

Fresh lemon juice and apple cider vinegar as the acid base, layered.

FLAVOR PROFILES

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Heat: 4 /10

Mid-range. Clean, warm Scotch bonnet finish

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Savory: 5/10

Carried by the jerk seasoning blend.

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Acid: 8/10

Bright lemon up front, rounded ACV underneath.

Pairs naturally with

Best on white meat as a marinade and grill brush. Coat chicken, pork, or lobster a half hour to a few hours ahead, then brush again right off the grill so the acid sits bright on top of the char. Works in ceviche where the lemon and vinegar do what raw fish wants. Carries in cocktails too: gimlets, gin and tonics, mezcal palomas, ginger beer drinks.

  • Grilled fish (mahi, snapper, salmon)
  • Coconut curries
  • Ceviche
  • Grilled pineapple and tropical fruit salads
  • Grilled chicken, pork, or lobster
  • Gin, mezcal, and ginger-beer cocktails

STILL HAVE QUESTIONS?

What is Lemon Ginger Jerk?

Bright lemon up front, warming ginger and traditional jerk spices (allspice, thyme, cinnamon, smoked paprika) in the middle, clean Scotch bonnet heat on the finish. Caribbean character without the soy-sauce weight of most jerk sauces.

What does Lemon Ginger Jerk taste like?

Bright lemon up front, warming ginger and traditional jerk spices (allspice, thyme, cinnamon, smoked paprika) in the middle, clean Scotch bonnet heat on the finish. Caribbean character without the soy-sauce weight of most jerk sauces.

What's the difference between this and traditional jerk sauces?

Most American-made jerk sauces use soy sauce for deep savory depth. Lemon Ginger Jerk uses fresh lemon juice and apple cider vinegar as the acid base, with fresh ginger amplifying the brightness. The result works better on summer food: grilled fish, white meat, ceviche, cocktails.

What are Scotch bonnet peppers?

A Caribbean chili pepper, fruity and floral, with heat in the same range as habanero (100,000 to 350,000 SHU). The traditional jerk pepper.

Is Lemon Ginger Jerk vegan or gluten-free?

Yes.

Is it good as a marinade?

Yes. This is the sauce in the ONIMA lineup specifically built for marinades. Brush on chicken, pork, or lobster 30 minutes to a few hours before grilling, then a fresh pass right before pulling off the heat.

What's Spicewalla?

A chef-founded spice company in Asheville, North Carolina, founded by Meherwan Irani, a James Beard Award-winning chef. Their jerk seasoning blend (smoked paprika, garlic, onion, coriander, cumin, allspice, thyme, black pepper, rosemary, cinnamon, and more) is the spice backbone of this sauce.

What's the shelf life?

2 years unopened. Refrigerate after opening, use within 6 months for peak flavor.
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