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Add a photoServings: 2
Ingredients
- 2 c. Seafood stock
- 5 Tbsp. Honey
- 2 Tbsp. Tamarind concentrate
- 2 Tbsp. Fresh ginger root, chopped
- 2 Tbsp. Jerk seasoning
Directions
- Combine the ingredients in a saucepan and bring the mix to a boil over high heat. Reduce the heat and simmer the sauce till it's reduced by one third, approximately 10 min. Serve the sauce hot. It keeps, refrigerated, for several days.
- * Variation: If you want to pair the sauce with chicken, a delicious combination, substitute chicken stock for the seafood stock. To make the sauce hotter, in true Jamaican fashion, add in part of a chopped Habanero or possibly Scotch bonnet chile. Proceed cautiously, though, because these are the most blistering chiles known.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 2 servings | |
| Calories 164 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 50mg | 1% |
| Total Carbs 44.25g | 12% |
| Dietary Fiber 0.2g | 1% |
| Sugars 43.21g | 29% |
| Protein 0.26g | 0% |
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