Arawak Bar-B-Q Sauce
From hopscotch 15 years ago
- 75 minutes to make
- Serves 2
Wesley suggests the following: '"This is a West Indian marinade used for generations. It's best suited for fish and game. I like it on chicken and pork. Allow meat to marinate for at least an hour before cooking. Read more Make sure you adjust the amount of chile peppers to your taste. Also, I sometimes replace the orange juice with marmalade for a sweeter marinade." See less
Ingredients
- Servings: 2 cups shopping list
- INGREDIENTS shopping list
- 6 green onions, chopped shopping list
- 3 tablespoons minced shallots shopping list
- 2 cloves garlic, minced shopping list
- 1 teaspoon ground ginger shopping list
- 1 tablespoon ground allspice shopping list
- 1 teaspoon ground black pepper shopping list
- 2 scotch bonnet chile peppers, chopped shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1 teaspoon salt shopping list
- 1 tablespoon brown sugar shopping list
- 1/2 cup fresh orange juice shopping list
- 1/2 cup cider vinegar shopping list
- 1/4 cup red wine shopping list
- 1/4 cup soy sauce shopping list
- 1/4 cup vegetable oil shopping list
- 1 tablespoon molasses shopping list
How to make it
- DIRECTIONS
- In a medium bowl, combine the green onions, shallots, garlic,
- ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses.
- Mix well, cover, and allow to sit for one hour. Stir again before using
- with fish or meat. Discard any remaining sauce.
- by Wesley Murks
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