A tangy, Caribbean-ish sauce that goes particularly well on shrimp and chicken.
1 small onion, minced
1 clove garlic, minced
1 Tbs chile powder
1 Tbs Smoked Spanish paprika, or 1/2Tbs Hungarian half-sharp paprika
1 bay leaf
1 tsp mustard powder, Coleman’s if you can get it
1/2 tsp ginger, powdered
1/2 tsp curry powder
1/2 tsp black ground pepper
1/2 tsp red pepper flakes
1 cup ketchup
1/2 cup mojo criollo
2 Tbs lemon juice – fresh
2 Tbs molasses
1 Tbs Worcestershire sauce
1 Tbs soy sauce
1 tsp balsamic vinegar
2 Tbs brown sugar
1 tsp lemon peel, minced
1 Tbs olive oil
1 tsp hot sauce, a habanero-based one like Marie Sharp’s
In small sauce pan, heat olive oil over medium heat. Add onions and garlic and sweat until soft. Add remaining ingredients and bring to simmer. Cook covered over low heat for 30 minutes. Store, and chill overnight. Makes about 2 cups.