That looks and sounds like a very good sauce. I'm thinking a White Wine Vinegar or White Balsamic Vinegar might help tame the tang somewhat.

I'd try a RICE vinegar. Very mild.

Kevin

what I do is use a fruit juice instead, like a combination of pineapple and lime, for example. also when I make a jerk marinade (I did this yesterday actually) I usually fair amount of vegetable oil. and a lil bit of teriyaki sauce.

I like to put it on meat that I've either smashed with the poky side of the mallet, or poked the heck out of with a fork, to get the flavors in there really good, then cut up into little pieces to put on skewers (I'm Armenian, we do all our grilling with skewers). then I either let it sit on the counter for at least 4 hours, or in the fridge overnight.

that smell when it's cooked over hardwood, oh my goodness. it's incredible.

Thanks all for the comments. I'll keep trying in small batches until I get something I really like. I did use distilled white vinegar again tonight, but cut it down by about 25%, increased onions 25%, added 2 tsp of Light Soy and then an approximate 1" by 1/2" piece of ginger root. Everything else was about the same. It definitely was less tangy. Also less heat since the wife made me tame it down a bit (boo!).

I have both rice and balsamic vinegar, so I'll give them a shot at some point.

Judo - I also really like the idea of fruit juices. I am purely going for flavor and the right mix of heat. Shelf life considerations are not really a factor.

plus, pineapple juice tends to have a tenderizing effect on meat. also, any good jerk recipe should call for lots and lots of thyme. when in doubt, add more thyme. a dash of cumin helps too in my opinion. a tiny bit of cinnamon too. clove too, but not too much.

I may not be Jamaican, but I get a lot of compliments on my jerk chicken, even from Jamaicans. I personally prefer using a moruga (just one) instead of bonnets, but that's just me.

all this talk of jerk makes me wanna go attack the leftovers in the fridge.

Even if shelf life not consideration, little lime juice and zest help jerk, I think. OJ or pineapple j. More scallions: 1 cup vinegar is a LOT with 18 oz. product. When concerned about pH, cane vinegar is sweeter, mixed w/ lime juice. But for that amount, way less vinegar.

Peace,
Annie