caribbean bbq sauce

a recipe by
Francine Lizotte
Surrey South, BC

Fruity, spicy and absolutely delicious, this sauce complements a variety of different proteins.

serves 4 cups
prep time 15 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For caribbean bbq sauce

  • 12 lg
    guavas, rinsed, ends removed and cut into quarters
  • 3 c
    pineapple juice
  • 1/2 c
    brown sugar, packed
  • 1 Tbsp
    freshly squeezed lime juice
  • 4 lg
    sprigs thyme
  • 1 Tbsp
    olive oil
  • 1 c
    white onions, finely chopped
  • 2 lg
    habanero peppers, seeded, ribs removed and finely chopped
  • 2 Tbsp
    fresh ginger, minced
  • 4 lg
    cloves garlic, pressed
  • 1 lg
    mango, stone removed, peeled and diced
  • 2 Tbsp
    tomato paste
  • 1 1/2 c
  • 1/2 c
    tamarind chutney sauce
  • 1/2 c
    white vinegar
  • 1/4 c
    blackstrap molasses
  • 2 Tbsp
    worcestershire sauce
  • 1 Tbsp
    smoked paprika
  • 1 tsp
    liquid smoke
  • 1 tsp
    ground allspice
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1/2 tsp
    ground himalayan sea salt
  • 1/2 tsp
    freshly ground black pepper, or more to taste (i always use mixed peppercorns)
  • 1/2 c
    pineapple juice

How To Make caribbean bbq sauce

  • 1
  • 2
    In a large saucepan, add all the syrup ingredients, stir well and bring the mixture to a boil. Reduce the heat to medium and simmer until it reduces to a third, about 40 minutes.
  • 3
    Remove from the heat and strain the syrup through a fine sieve placed over a bowl, pressing down on the ingredients to release more liquid; discard the solids and set aside.
  • 4
  • 5
    In a large pot over medium heat, add oil and when it starts shimmering, add onions and habanero peppers; sauté until they get soft, about 5 minutes. Add ginger and cook for 30 seconds before adding garlic; sauté ingredients for 1 minute only. Add mango, stir and cook for 2 minutes.
  • 6
    Add the remaining ingredients, stir well and bring to a simmer. Reduce the heat to medium-low and cook for 15 minutes.
  • 7
    Using an immersion blender, process until somewhat smooth.
  • 8
    Remove from the heat and transfer the sauce to a glass bowl or a heatproof container. Let it cool off before covering and transferring to the fridge until needed.