Tropical Jerk Sauce

Approx. 8 oz

For our 10-year anniversary my wife and I took a trip to St. Lucia. Several mornings at breakfast I was able to have fresh passion fruit: the bright, very tart flavor was something special. Goya sells a passion fruit pulp in the freezer section of the grocery store, and while it's a great mix-in with vanilla-flavored yogurt, I found it also makes a perfect tropical addition to other dishes. This sauce pairs well with eggs and salty meats, and is based (not baste) on the sauce component of this recipe. The flavor is front-loaded with tropical fruit and allspice but finishes with a pleasant burn from the habeneros.

Base sauce

• 1/2 c passion fruit pulp
• 1/4 c ketchup
• 1/4 c honey
• 1/8 c molasses
• 1/8 c water
• 1/2 tsp salt
• 1 tbsp jerk spice blend

Finishing components

• 1 tsp jerk spice blend
• 2 tbsp passion fruit pulp
• 5 orange habeneros (fire-roasted, peeled, deseeded, finely diced)