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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
5
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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