Jamaican Barbecue Sauce

Description

Source: Emeril's THERE'S A CHEF IN MY WORLD - EMERIL LAGASSE

Ingredients

• 1 1/4 cups ketchup
• 1/3 cup soy sauce
• 2 tablespoons Pickapepper Sauce
• 2 tablespoons reserved jerk marinade
• 3 green onions, minced
• 3 garlic cloves, minced
• 3 tablespoons minced fresh ginger
• 1/3 cup dark brown sugar
• 1/3 cup distilled white vinegar

Directions

1. In a medium saucepan, combine the ketchup, soy sauce, Pickapepper Sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar, and vinegar.
2. Bring the sauce to boil, stirring to dissolve the sugar.
3. Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce is slightly thickened.
4. Remove the sauce from the heat and cool to room temperature.
5. Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula as needed.
6. Serve at room temperature with the Jamaican Jerked Chicken.

YIELD: About 2 1/2 cups