Indonesian Barbecue Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe goes with Scrod Kebabs with Indonesian Barbecue Sauce Ingredients:
2 1/4 cups pineapple juice |
1/2 cup rice wine vinegar |
1/2 cup cider vinegar |
1/3 cup soy sauce |
3 tablespoons finely minced fresh ginger |
2 garlic cloves, minced |
1 cup ketchup |
1/2 cup firmly packed dark brown sugar |
1/2 to 1 teaspoon hot sauce |
1/3 cup fresh lime juice |
3 tablespoons chopped fresh cilantro |
Directions:
1. Stir together first 6 ingredients in a medium saucepan. Bring mixture to a boil, stirring occasionally, over medium-high heat. Boil 15 minutes, stirring occasionally, or until mixture is reduced by half. Stir in ketchup, brown sugar, and hot sauce; reduce heat, and simmer 10 minutes. Remove from heat; stir in lime juice and cilantro.
2. Note: Any thick, firm-fleshed white fish or boneless, skinless chicken breast can be used as a substitute for scrod. The sauce can be prepared up to 4 days to 1 day in advance and refrigerated, tightly covered.
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