Bonjour my friends, I'm Frankie and welcome to Club Foody! Many of my recipes have a
sauce that either goes along with the dish or is used to baste the proteins.
During the barbecue season, we need many different sauces for chicken, beef, pork, lamb, and so on. Now I
have a delicious one that can actually go with any of these proteins plus it has a little kick to it...
In today's episode, I'll show you how to make my Caribbean Barbecue Sauce! This recipe
is a winner! Made with tropical ingredients, this is a condiment that enhances many dishes.
It's definitely a sauce you'll want to make for this coming season. So my friends, let's get cooking!
First we'll prep the guavas by cutting off the ends and discarding them. Now we'll cut the fruit
in half and then each half in half again so they cook more evenly and in less time.
Next, we'll make a syrup. In a large saucepan, we'll add our chopped guavas,
a fair amount of pineapple juice, some brown sugar, a little bit of lime juice
and a few sprigs of thyme. We'll give a good stir and bring the mixture to a boil. When it gets there,
we'll reduce the heat to medium and let it simmer until it reduces to a third, about 40 minutes.
Half an hour later, I like to break the guavas into smaller pieces so they release more flavor
as well as the natural pectin which will help to thicken the syrup. When it's down
to a third, we'll remove from the heat and drain the mixture into a fine sieve sitting over a bowl.
We'll toss the ingredients around and to get more syrup out of it, we'll gently press down on them.
We won't get a lot, about half a cup but keep in mind that the flavor is very concentrated, and
we'll discard the solids from the sieve. Now, we'll prep the habanero peppers by cutting the stems
and discarding them. Then we'll remove the ribs and the seeds. As you can see, I'm wearing gloves
because these little guys are extremely hot and if you touch your eyes, trust me you'll be screaming!
So a word of advise, always wear gloves when handling them. Then we'll chop them finely and
set aside. Alright, now in a large pot over medium heat, we'll add oil and when it gets hot, we'll add
onions and the habanero peppers. We'll sauté the ingredients until they get soft, about 5 minutes.
Then we'll add minced ginger and sauté it for 30 seconds before adding pressed garlic. We'll
sauté the ingredients for only 1 minute. To this, we'll add diced mango - if you don't know
how to handle this incredible fruit, click on the top right corner of your screen - and we'll stir
for a couple minutes. Now because the mango is moist, this will prevent the garlic from burning.
The next ingredient we'll add is tomato paste and we'll blend it well into the mixture before adding
ketchup then tamarind chutney. By the way, that's the brand I like to use. We'll also add
our guava syrup, some white vinegar, a little bit of molasses followed by Worcestershire sauce then
we'll season with smoked paprika, liquid smoke, ground allspice also known as Jamaica pepper,
then ground cinnamon, some ground nutmeg, a little bit of ground sea salt, and finally
freshly ground black pepper. We'll now stir the ingredients until very well blended
before adding some pineapple juice. We'll give another good stir, bring it back to a simmer
then reduce the heat to medium low. We'll let it simmer gently for 15 minutes.
When the time is up, we'll process until somewhat smooth using an immersion blender - if you don't
have one use a regular blender but be careful as the mixture is extremely hot.
When we're happy with the texture, we'll remove from the heat and transfer the barbecue sauce
into a large glass bowl or a heatproof container. When it's cool enough, we'll
cover and transfer to the fridge until needed... And my friends, this is our Caribbean BBQ
Sauce! Fruity, spicy and absolutely delicious, this sauce complements a variety of different proteins.
Now that barbecue season is officially here, this should be your go-to sauce for marinating,
grilling and rotissering! I hope you give it a try soon and be sure to
visit clubfoody.com for ingredient amounts, directions and more info. Until next time my friends, bon appétit!