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Category: Barbecue
Jamaican Barbecue Sauce
2 cup Seafood stock

5 tbsp Honey

2 tbsp Tamarind concentrate

2 tbsp Fresh ginger root, minced

2 tbsp Jerk seasoning

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.


Posted to MM-Recipes Digest V4 #232 by Michael McLaughlin <> on Sep 01, 1997

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