Caribbean BBQ Sauce

Submitted by clubfoody

"Fruity, spicy and absolutely delicious, this sauce complements a variety of different proteins. VIDEO https://youtu.be/_5QeTl15VTI"

 

• Ready In: 1hr 30mins
• Ingredients: 25
• Yields: 4 cups

ingredients

• SYRUP

• 12 large guavas, rinsed, ends removed and cut into quarters
• 3 cups pineapple juice
• 1⁄2 cup brown sugar, packed
• 1 tablespoon lime juice
• 4 large sprigs thyme

• SAUCE

• 1 tablespoon olive oil
• 1 cup white onion, finely chopped
• 2 large habanero peppers, seeded, ribs removed and finely chopped
• 2 tablespoons fresh ginger, minced
• 4 large garlic cloves, pressed
• 1 large mango, stone removed, peeled and diced
• 2 tablespoons tomato paste
• 1 1⁄2 cups ketchup
• 1⁄2 cup tamarind chutney sauce
• 1⁄2 cup white vinegar
• 1⁄4 cup blackstrap molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon liquid smoke
• 1 teaspoon ground allspice
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon sea salt, ground
• 1⁄2 teaspoon black pepper (to taste)
• 1⁄2 cup pineapple juice

directions

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.