I'm a jerk and so can you!

So I've been a fan of Jamaican style jerk food and sauce for some time. Now I am not going to start going on a mad island grilling session (my dwelling is owned by a capitalist), I only eally want a Sweet Baby Ray's jerk sauce equivalent. I'm not sure I will achieve this goal in round 1, but maybe in time? I know capital_prototype isn't the biggest fan of all things jerk, but maybe Sawsheezle sauce can win him over?

Here's some ingredients I acquired.

Ok I'm supposed to the famous scotch bonnet pepper, but I decided on just buying some serranos since they are a known commodity. Here's the rest

Allspice
Nutmeg
Cinnamon (not pictured)
Black pepper (not pictured)
Ginger
Thyme
Some tomatoes
maybe too many green onions
Some molasses and brown sugar for sweetness
Soy Sauce
Vegetable oil
The juice of 1 lime
Apple cider vinegar ended up making it in here too

So most recipes say to take all of this and blend it fresh...not roasted or boiled first...just blend...ok...also I had no intention of going off a real recipe...Ijust wanted to feel this out for my first time.

Post blend. I tasted it and it was granular. I then put it on the stove top and simmered it for an hour.

At this point I added in some more brown sugar which darkened and sweetened it along with some vinegar since I decided to can it. I put it in the blender one more time and pureed the shart out of it.

Here it is post jarred. It's green. When you put it to fire I think it turns black. Anyways, I will test it out in a few weeks once it settles in the fridge. I'll marinate a brisket in it.

More to come...