South Pacific Barbecue Sauce
Monday, 26 May 2008
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.
At a glance
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.