Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Caribbean barbecue sauce |
| 1 \N | ======================== |
| 1 \N | Great as a marinade and/or |
| 1 \N | Basting sauce for chicken, |
| 1 \N | Pork |
| 1 \N | Tenderloin or steak. it |
| 1 \N | Keeps for a few weeks in the |
| 1 \N | Fridge |
INGREDIENTS:
2 tb Olive Oil
4 ea Garlic Cloves; chopped
1 sm Onion; chopped
1 tb Dry Mustard Powder
2 tb Brown Sugar
½ c Ketchup
¼ c Cider Vinegar ¼ c Worcestershire Sauce ½ ts Hot Sauce or more to taste Heat olive oil in medium saucepan; cook garlic and onion until tender but not brown. Add mustard, sugar, ketchup, vinegar, worcestershire and hot sauce. Bring to a boil. Cool.
Makes about 1 cup.
Source: From article 'Tis The Seasoning For A True Taste Of Caribana Cuisine in column Quick Cuisine by Bonnie Stern in Toronto Star (31 July, 1996)
Transcribed By: S. Lefkowitz From: Sam Lefkowitz Date: 08-10-96 (06:38)