Home > Appetizers, Barbecue > Caribbean Jerk Sauce

Caribbean Jerk Sauce

September 25, 2011 Leave a comment Go to comments

Caribbean Jerk SauceTaste of Home

3 tablespoons margarine
2 tablespoons minced green onion (white and light green parts only)
1 cup water
3/4 cup ketchup
1/2 cup plus 2 tablespoons dark brown sugar
1/4 cup apple cider vinegar
2 tablespoons white vinegar
2 tablespoons Frank’s cayenne pepper sauce
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons cayenne pepper
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon rubbed sage

Melt margarine over medium/low heat. Add minced green onions and cook for 5 minutes. You just want to sweat the onions to soften them up. You’re not looking to brown them.

Remove the pan from the heat, and whisk in the remaining ingredients. Put the pan back on the stove and bring the mixture to a boil over medium heat. Reduce heat and simmer for 45 minutes or until the sauce darkens and thickens. Cover sauce, then cool and chill until it’s needed.

Categories: Appetizers, Barbecue
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: