Island Foods Sauce Recipe

Prep

Peel (blanch in boiling water 30–60 seconds and shock in ice water) and chop the ripe tomatoes. Core and chop the red bell pepper. Peel and chop the onion. Smash the garlic cloves and grate the ginger. If using a scotch bonnet/habanero, remove stem and seeds (use gloves) and roughly chop.

Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat until shimmering.

Add chopped onion and bell pepper to the pan. Sauté 5–7 minutes, stirring occasionally, until softened and beginning to brown at the edges.

Add smashed garlic and grated ginger; sauté 1 minute until fragrant but not burnt.

Add the chopped tomatoes and the chopped scotch bonnet/habanero (start with half pepper and taste later). Stir to combine and bring mixture to a gentle simmer.

Stir in brown sugar, apple cider vinegar, soy sauce, lime juice, salt, black pepper, and ground allspice. Add fresh thyme sprigs or chopped thyme. Reduce heat to low and simmer, uncovered, 20–25 minutes, stirring occasionally, until the tomatoes break down and sauce thickens slightly.

If sauce becomes too thick, add up to 1/4 cup hot water, a tablespoon at a time, to reach desired consistency.

Taste and adjust seasoning: add more salt or sugar to balance acidity and heat; if too hot, add a pinch more brown sugar or a splash more vinegar to harmonize.

Remove the pan from heat and let cool for 5–10 minutes so hot splatters are reduced. Remove thyme sprigs if used.

Transfer the sauce in batches to a blender or use an immersion blender in the pot. Purée until smooth or leave slightly chunky according to preference. Be careful blending hot liquids—vent lid slightly and hold with a towel.

Return puréed sauce to low heat. Stir in 1 tablespoon butter or coconut oil to round flavor and gloss. Simmer 2–3 minutes to incorporate.

Stir in sliced green onions and chopped cilantro or parsley. Adjust final seasoning with lime juice or salt as needed.

Serve warm as a dipping sauce, marinade, glaze for grilled meats/seafood, or spoon over rice and vegetables. For spicier use, add additional chopped scotch bonnet or a dash of hot sauce.

Cool completely, then store in an airtight container in the refrigerator for up to 7 days, or freeze in portions for up to 3 months.