Tasting Notes:

Prepare your taste bud for embarkation. 

Dat lil Jerk will be making stops in St. Augustine, Tobago, and Jamaica.

When you first open the bottle your nose will be met with the intense aroma of warm tropical fruit undercut by the sharp spice of capsaicin.

The first taste will be a pleasant surprise. The fruity sweetness will quickly lure you in for a second bite. As you do so you realize you've made a delightful mistake.

The heat begins to build and as it reaches the peak of its crescendo, the flavor transforms into a tangy spicy sour note across the middle and back of your tongue.

The sensation spreads like a gentle wave of heat across your palate before sliding away with just enough of a tingle left behind to leave you wanting more.

The Story:

I write down a lot of sauce ideas that come to mind, but this was one of the FIRST!

That being said, if there ever was a sauce that EARNED its name, it's Dat lil Jerk.

Thanks to Pepper Gate, extreme weather, and day-job shenanigans, this sauce took 3 years to come together in the way I envisioned.

When it came time to think about the artwork, I knew four things for sure:

1. Steve Stark had to do the artwork, again!
2. The design should capture the journey of making this sauce, especially the friends I made along the way.
3. The Green Florida Tree Frogs that have become iconic of the Back Yard Pepper Farm had to be front and center.
4. The biggest "Lil Jerk" in Florida, the Mosquito!

At least a dozen Easter Eggs can be found throughout the illustration. How many can you find?

There are two other changes at "Dude, Where's My Sauce?!" with the release of Dat lil Jerk.

1. This sauce will be the first to be continuously remade whenever it sells out. (Yes, I love it THAT much!)
2. Each new batch will include a $2/bottle donation to a Jacksonville/St. Augustine area no-kill Animal Shelter.

Product Details

This sauce is 100% VEGAN.

Size: 5 oz

Ingredients: White distilled vinegar infused with Heirloom Jamaican Scotch Bonnets, Datils, and Tobago peppers, with essence of pineapple.

Heat Level Breakdown

Heat Reference Point | Red Jalapeño ~8,000 SHU

• Yellow Jamaican Scotch Bonnets - 300,000 SHU
• Datil - 300,000 SHU
• Tobago - 500 SHU

Estimated Batch SHU: 285,000

The peppers used to make this sauce were all grown using organic/regenerative methods with no pesticides, insecticides, or herbicides of any kind.

No fillers or salt are used to make our sauces, just White Distilled Vinegar and Peppers.