1 - 16 ounce bottle any store bought BBQ sauce
1 Red Stripe Beer
2 Cups Mango Juice
3 Table spoons Apricot Jam
2 Unseeded Habanero Peppers
1 Tablespoon Grace Jerk Spice
1/3 Cup Soy Sauce
1/2 Cup Dark Brown Sugar
6 Sprigs of Thyme
1 -1/2 Cup Jamaican Rum
2 Tablespoons Apple Cider Vinegar
Combine all ingredients in a large sauce pot an simmer for 2 hours (tastes even better once it sits overnight)
Serving Size 15-20
This recipe yields 15-20 2oz portions
This sauce is amazing with:
Did you know Rum and Red Stripe are wonderful compliments to any sauce especially BBQ sauce?
1 small head cabbage finely shredded
1/2 small head purple cabbage finely shredded
1 Mango thinly sliced
1 Green Pepper thinly sliced
1 Red Pepper thinly sliced
1 Yellow Pepper thinly sliced
1 Habanero Pepper thinly sliced with seeds
1 cup Shredded Carrots
Juice of 1 lime
2 Tbls of Organic Honey or Agave Syrup
2 Cups of Mayonnaise
Mixture: Ensure all vegetables have been thoroughly rinsed and cut julienne or thinly sliced and placed in a mixing bowl.
Sauce: Combine the mayo, lime juice, honey and a pinch of salt & pepper in a separate bowl, mix well
Taste the sauce to see if it needs additional salt or honey.
Pour the sauce over the vegetables and mix by hand folding gently. Allow to sit for at least 30 minutes before serving!
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ChefNel is innovative, unique, creative, passionate and inspiring! Using techniques and flavors from her Jamaican heritage, along with open-fire cooking methods allows her clients to experience a world of flavors in her menus.
She travels to her clients offering one-on-one cooking lessons, catering, personal chef services, meal prep, exclusive consultation in plant-based diets & group cooking lessons.