Jamaican barbecue sauce

Yield: 2 Cups apprx

Measure Ingredient
2 cups Seafood stock
5 tablespoons Honey
2 tablespoons Tamarind concentrate
2 tablespoons Fresh ginger root, minced
2 tablespoons 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.

~ SOURCE: SMOKE AND SPICE

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

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