Jamaican Barbecue Sauce
Recipe courtesy Emeril Lagasse

Use as a side sauce for Jerk seasoned meats, such as chicken or pork.

FMM: After the sauce cools a bit, put the sauce in the food processor so that the scallions, garlic and ginger are chopped up fine.

1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Jamaican hot pepper sauce, such as Pickapepper [I have substituted A1 steak sauce which is made with similar ingredients]
2 tablespoons Jerk marinade (from Jamaican Jerk Rub mopping sauce)
3 scallions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger (substitute 1 tsp. ground ginger in a pinch)
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
3 tablespoons dark rum (optional)

In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.

Yield: About 2 cups. You may want to cut the recipe in half.