Caribbean Jerk Sauce

Steps

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1. 1
   Place a sauce pan over medium heat and add olive oil. Add the chopped onion, reduce to low heat, and cook for about 4 minutes until the onion becomes soft and translucent to extract maximum flavor.
   ▶ ≈0:14
2. 2
   Optional: add crushed garlic and stir well.
   ▶ ≈0:47
3. 3
   Add fresh thyme sprigs with stems, ground allspice, and spice powder. Stir and ensure nothing burns.
   ▶ ≈1:39
4. 4
   Pour in the canned pineapple juice and turn the heat back to medium.
   ▶ ≈2:07
5. 5
   Add fresh ginger, Dijon mustard, and tomato ketchup, stirring to combine.
   ▶ ≈2:20
6. 6
   Add brown sugar and jerk marinade (choose your preferred spice level) and stir well.
   ▶ ≈2:37
7. 7
   Add chicken stock (or vegetable stock for a vegetarian version) and bring to a boil. Reduce to a rolling simmer and cook for about 25 minutes until the sauce reduces and thickens.
   ▶ ≈4:10
8. 8
   Taste the sauce and adjust salt, sweetness, and heat as desired. Use tongs to remove the thyme stems.
   ▶ ≈4:37
9. 9
   Use an immersion blender to pulse the sauce several times, breaking down the onion to achieve a smoother consistency. Adjust thickness to your preference.
   ▶ ≈5:30
10. 10
    Turn off the heat. Optional: add freshly chopped chives or scallions for finishing flavor.
    ▶ ≈6:33
11. 11
    Finish by adding lemon or lime juice to brighten the flavors and balance the sweetness, then add honey for a final touch. Stir well to combine.
    ▶ ≈7:00
12. 12
    Allow the sauce to cool. Use it warm or store in a container in the refrigerator for a couple of weeks once completely cooled.
    ▶ ≈7:49