Savoury Caribbean BBQ Sauce
Something a little exotic but with familiar flavours for those who are fans of Caribbean jerk BBQ.
2 Chopped scotch bonnet peppers
3 Chopped garlic
30 g Chopped fresh thyme
4 Chopped spring onions
1 tbsp Fresh grated ginger
80 ml Apple cider vinegar
1 tbsp Dijon mustard
300 ml Ketchup
2 tbsp Vegetable oil
2 tbsp Molasses
50 ml Worcestershire sauce
1 tbsp Honey
80 ml Soy sauce
1 tsp Cinnamon powder
80 g Brown sugar
1 tbsp Ground pimento powder
100 ml Pineapple juice
1 tbsp Salt
1 tbsp Ground black pepper
1
Cook the thyme, garlic and spring onions in a pan/pot in vegetable oil on medium heat for three minutes. Stir occasionally.
2
Add black pepper, cinnamon, ground pimento to the pot. Stir to mix the ingredients well. Add scotch bonnet peppers and ginger next. Stir again.
3
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.
4
If you like your sauce smoother, you can slow cook it for around 45 mins, or put your sauce in a blender.
