A Caribbean style sauce composition having individual ingredients on a percentweightbasis of the total composition. Each individual ingredient is adjustable byapproximately fivepercent of each individual ingredient by weight. The individual ingredients byapproximate weightpercent include: 16.25% olive oil and alternatively vegetable oil, 1.13% jerkseasoning powder,0.58% coriander seeds, 18.4% onion, 1.14% garlic, 2.28% scallions, 0.57%thyme, 4.55% ginger,1.15% browning color, 0.33% course black pepper, 4.55% brown sugar, 18.43%crushed tomatoes,6.83% pimento peppers, 0.57% Scotch bonnet peppers, 4.80% water and, 18.43%honey. TheCaribbean style sauce composition is useful as an addition to a food.
