Caribbean BBQ Sauce
Fruity, spicy and absolutely delicious, this sauce complements a variety of different proteins.
Ingredients
SYRUP
- 12 large guavas, rinsed, ends removed and cut into quarters tips & tricks
- 3 cups pineapple juice
- 1/2 cup brown sugar, packed
- 1 tbsp. freshly squeezed lime juice tips & tricks
- 4 large sprigs thyme
SAUCE
- 1 tbsp. olive oil tips & tricks
- 1 cup white onions, finely chopped
- 2 large habanero peppers, seeded, ribs removed and finely chopped
- 2 tbsp. fresh ginger, minced
- 4 large cloves garlic, pressed
- 1 large mango, stone removed, peeled and diced tips & tricks
- 2 tbsp. tomato paste tips & tricks
- 1 ½ cups ketchup
- 1/2 cup tamarind chutney sauce
- guava syrup
- 1/2 cup white vinegar
- 1/4 cup blackstrap molasses tips & tricks
- 2 tbsp. Worcestershire sauce
- 1 tbsp. smoked paprika
- 1 tsp. liquid smoke
- 1 tsp. ground allspice
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 1/2 cup pineapple juice
Directions
SYRUP
- In a large saucepan, add all the syrup ingredients, stir well and bring the mixture to a boil. Reduce the heat to medium and simmer until it reduces to a third, about 40 minutes.
- Remove from the heat and strain the syrup through a fine sieve placed over a bowl, pressing down on the ingredients to release more liquid; discard the solids and set aside.
SAUCE
- In a large pot over medium heat, add oil and when it starts shimmering, add onions and habanero peppers; sauté until they get soft, about 5 minutes. Add ginger and cook for 30 seconds before adding garlic; sauté ingredients for 1 minute only. Add mango, stir and cook for 2 minutes.
- Add the remaining ingredients including the guava syrup, stir well and bring to a simmer. Reduce the heat to medium-low and cook for 15 minutes.
- Using an immersion blender, process until somewhat smooth.
- Remove from the heat and transfer the sauce to a glass bowl or a heatproof container. Let it cool off before covering and transferring to the fridge until needed.