What BBQ Sauce do you like?
Traditional and classic red, the kind you find in a supermarket like the
Heinz to the left? You know that in Jamaica, Jerk Chicken is actually BBQ,
marinated in spices and consumed with a sauce like Pickapeppa! In the
other areas of the Carribean like Haiti, Dominican Republic, Anguilla,
Saint Kitts and Nevis, Antigua and Barbuda, Montserrat, Guadeloupe,
Matouk's Calypso Sauce is the go-to choice for topping up grilled
chicken and pork, in fact a friend of mine puts it on everything
including pineapple---it's really hot stuff and so delicious!
Here are some recipes for you to duplicate
the flavors and make at home. Please note
that in some recipes, you are handing really hot peppers and you should be
prepared to wear plastic gloves and shield your eyes from the juices---read
on about how to handle hot peppers!
Hot Sauce---Matouk's Calypso Sauce Clone
1 cup yellow onion, fine dice 1 tbsp.
chopped garlic, fresh peeled 12 scotch bonnet peppers, halved with
seeds and stems removed (wear disposable gloves) and do this in a big
bowl of water* 1 tbsp. vegetable oil 1 cup distilled vinegar + 1/2
cup water 3 tbsp. tomato paste 1/2 tsp. ground allspice 1 tsp.
mustard powder 2 tbsp. lime juice 1 tbsp. light brown sugar 1
tsp. kosher salt...3/4 tsp. if regular salt
additional ingredients listed below---
* An island secret is to put the peppers in a big bowl of water, cut
them in half and remove seeds and stems in it. It keeps the peppers tame
so the aromatics and juices don't overcome you! Another secret is not to
remove all the seeds, keeping 3-4 per pepper so your sauce will be nice
and hot! Note*---for this recipe at least 8 of the peppers should be
red, 3 orange colored and 1 green, so when they cook down the color is
richer red-orange and not pale orange.
In a heavy bottom stainless steel pot, heat the oil over medium heat for
about 30 seconds and then add the onions,chopped garlic and Scotch
bonnet peppers and cook for about 3-4 minutes but do not brown
them...add the vinegar and water and bring to a boil, reduce the heat,
cover and cook slowly until soft, 15 minutes or so.
tomato paste, allspice, mustard, lime juice, brown sugar and salt. Bring
to simmer and cook 15 minutes. If you like, add cornstarch (as mentioned
at the end of the recipe) at this point---just be sure the sauce is
still bubbling at a simmer so the starch cooks. Puree with an immersion blender adding a
few drops of water to encourage a pourable end result without being too
liquid. Be very careful not to splash this sauce on
yourself---especially not to get it in your eyes!
Now to finish the sauce---mix in the following---bring to a boil and
immediately add 1 tbsp. of cornstarch mixed with 2 tbsp. cold water
stirring with a wire whisk to prevent lumps---return to a boil---turn it
off and let it cool with a cover on it, set ajar.
1 cup distilled vinegar + 2 tsp. sour salt (citric acid) + 2 tbsp. lime
juice + 1 tsp. kosher salt
The color, tang, taste and hot, hot, hotness of Matouk's Calypso Sauce
is an exact match!
cup corn oil 32 oz Heinz Ketchup 16 oz water 1 cup red wine vinegar
1/2 lb dark brown sugar 1/4 cup dark chili powder, McCormick brand 1 T
Lea & Perrins Worcestershire Sauce 1 T garlic, chopped fine 1 T soy
14 oz crushed tomatoes, Hunt's/Red Pack/Muir Glen (1/2 of a 28 oz. can) 1 tsp Tabasco sauce
1/4 tsp. cayenne pepper 2 tsp. Kosher salt or 1 tsp. regular salt
In a heavy bottom pot, bring all ingredients to a simmer and cook 30 minutes---stir every
3-4 minutes to prevent scorching and sticking. That's it---done and enjoy!
cup distilled vinegar 1/2 cup water 1/2 cup sugar 1/2 onions,
chopped fine 2 peppers, Jamaican Hot Yellow or Scotch Bonnet Pepper,
seeds removed and chopped fine 1/4 cup, garlic, fresh peeled and chopped
3 Tbsp. tomato paste 1 cup mangoes, chopped fine 3/4 cup regular
dark raisins 1/4 cup fresh ginger, chopped fine or grated 2 whole cloves,
crushed 1 Tbsp.
black pepper 1 Tbsp. kosher salt or 2 tsp. if regular salt 1 tsp.
fresh thyme leaves 1 Tbsp. Orange peel pieces, white pith removed---just the
skin, compacted in a tablespoon to measure
In a stainless steel pot, combine vinegar,
water, sugar, onions, peppers and garlic and bring to a slow boil, reduce the
heat and simmer for 10 minutes, turn off the heat and let sit 10 more
Add tomato paste, mangos, raisins, ginger, cloves, salt, black
pepper, thyme and orange peel. Over low heat bring all to a simmer and cook
20 minutes so you see it cooking. Take off the heat and cool, remove the 2
cloves and puree with an immersion blender or in a food proccessor or
regular blender so there are no lumps. If needed, add teaspoons of water so
the sauce is pourable like a heavy cream.
All will keep refrigerated for
2-3 months but I doubt that they will last that long!
Here's a simple
and delicious marinade. It's great for marinating Chicken or Pork and firm
flesh fish like Mahi Mahi!
1/2 cup grated onion 1 tsp chopped garlic
1 tsp kosher salt...3/4 tsp if regular salt 1 tsp ground black pepper
1 tsp chili powder 1 tsp. Oregano 3 tbsp tomato paste 3 tbsp
Mix all together and pour over what you will be
grilling, let marinate at least 2 hours. Just before grilling wipe off most
of the solids, then dip a brush back in to absorb the oil and brush it back
on the chicken, pork or fish just before placing it on the grill.