
Something a little exotic but with familiar flavours for those who are fans of Caribbean jerk BBQ.
YIELDS
4 Servings
PREP TIME
10 Mins
COOK TIME
30 Mins
TOTAL TIME
40 Mins
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2 Chopped scotch bonnet peppers
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3 Chopped garlic gloves
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30g Chopped fresh thyme
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4 Chopped spring onions
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1 tbsp Fresh grated ginger
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80ml Apple cider vinegar
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1 tbsp Dijon mustard
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300ml Ketchup
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2 tbsp Vegetable oil
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2 tbsp Molasses
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50ml Worcestershire sauce
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1 tbsp Honey
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80ml Soy sauce
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1 tsp Cinnamon powder
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80g Brown sugar
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1 tbsp Ground pimento powder
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100ml Pineapple juice
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1 tbsp Salt
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1 tbsp Ground black pepper
- Cook the thyme, garlic and spring onions in a pan/pot in vegetable oil on medium heat for three minutes. Stir occasionally.
- Add black pepper, cinnamon, ground pimento to the pot. Stir to mix the ingredients well. Add scotch bonnet peppers and ginger next. Stir again.
- Add your ketchup, stir, and then add all other ingredients while stirring often to mix them well. Bring it to a boil and let it simmer for 20 minutes, stirring occaisonally. Your sauce should have a smooth, glazy texture at this point.
- If you like your sauce smoother, you can slow cook it for around 45 mins, or put your sauce in a blender.