| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jamaican |
Bbq sauces, Bar-b-q, Mine |
2 |
Cups apprx |
INGREDIENTS
| 2 |
c |
Seafood stock |
| 5 |
tb |
Honey |
| 2 |
tb |
Tamarind concentrate |
| 2 |
tb |
Fresh ginger root, minced |
| 2 |
tb |
Jerk seasoning |
INSTRUCTIONS
Combine the ingredients in a saucepan and bring the mixture to a boil over
high heat. Reduce the heat and simmer the sauce until it's reduced by one
third, approximately 10 minutes. Serve the sauce warm. It keeps,
refrigerated, for several days.
* Variation: If you want to pair the sauce with chicken, a delicious
combination, substitute chicken stock for the seafood stock. To make the
sauce hotter, in true Jamaican fashion, add part of a minced Habanero or
Scotch bonnet chile. Proceed cautiously, though, because these are the most
blistering chiles known.
~ SOURCE: SMOKE AND SPICE
Posted to MM-Recipes Digest V4 #232 by Michael McLaughlin
<mmclaughlin@micronet.net> on Sep 01, 1997
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