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South Pacific Barbecue Sauce

Monday, 26 May 2008

Description

This is a finishing sauce that perks up virtually any pit-roasted meat, even goat! Pineapple and habanero chiles complement each other and produce a sauce with fruity heat and lots of spices in the flavor. You may have to triple this recipe if your suburban umu has a bunch of guests.

Ingredients

At a glance

Cuisine

Caribbean

Ingredient

Fruit

Cooking Method

Boil

Heat Level

Chile

Habanero

Meal/Course

Condiment

Makes

5 cups

2 15 ½-ounce can sliced pineapple chunks, drained and liquid reserved
1 cup catsup
½ cup brown sugar
1 teaspoon lemon juice
½ cup bourbon (drink the rest of the bottle during the 10 hours of pig roasting)
1 teaspoon dried ground habanero chile or 2 fresh, stems and seeds removed, minced
2 teaspoons ground ginger
2 teaspoon salt
1 teaspoon soy sauce
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Methods/steps

Place the pineapple in a blender or food processor and puree until smooth.

Combine the puree and all the remaining ingredients, including the pineapple liquid, in a saucepan. Bring to a boil, reduce the heat and simmer over medium-low heat for 15 minutes, stirring occasionally until it thickens. If prepared ahead of time, refrigerate, and reheat before using.

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Featured Rapid Recipe

Tsuma Nzole Kalu's Special Sauce

Created by emily

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is 
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its 
name. Serve it over grilled or barbecued meats and poultry.”