Jamaican Barbecue Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Jamaican Barbecue Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Jamaican Barbecue Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 bacon strip, halved
• 1/2 cup chopped onion
• 2 tablespoons chopped green
• onion
• 1 tablespoon chopped jalapeno
• pepper
• 1 cup ketchup
• 1/2 cup chicken broth
• 1/2 cup molasses
• 2 tablespoons cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire
• sauce
• 1 tablespoon prepared mustard
• 1 tablespoon minced fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a saucepan, cook bacon over medium heat until crisp

Step 2: Technique & Execution

Discard bacon or save for another use

Step 3: Technique & Execution

In the drippings, saute the onions and jalapeno until tender

Step 4: Technique & Execution

Stir in the remaining ingredients

Step 5: Technique & Execution

Remove from the heat; cool

Step 6: Technique & Execution

Store in the refrigerator.