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 <firstname.lastname@example.org> on Sep 01, 1997