CARIBBEAN BBQ SAUCE

Caribbean BBQ Sauce image

Provided by Francine Lizotte

Time 1h30m

Number Of Ingredients 27

SYRUP
12 large guavas, rinsed, ends removed and cut into quarters
3 c pineapple juice
1/2 c brown sugar, packed
1 Tbsp freshly squeezed lime juice
4 large sprigs thyme
SAUCE
1 Tbsp olive oil
1 c 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
2 Tbsp tomato paste
1 1/2 c ketchup
1/2 c tamarind chutney sauce
1/2 c white vinegar
1/4 c blackstrap molasses
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 c pineapple juice

Steps:

1. SYRUP:
2. 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.
3. 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.
4. SAUCE:
5. 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.
6. Add the remaining ingredients, stir well and bring to a simmer. Reduce the heat to medium-low and cook for 15 minutes.
7. Using an immersion blender, process until somewhat smooth.
8. 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.