Villa Sentieri

Guyanese Barbecue Sauce

Wiri wiri peppers are nearly impossible to obtain outside of Guyana. Habanero or Scotch Bonnet peppers can be substituted. Demerara brown sugar can be difficult to find. Any coarse grained brown sugar can be used, such as Turbinado. Regular American-style brown sugar would work too. Lea and Perrins Steak Sauce can be substituted for the Pickapeppa Sauce. This recipe is modified from “what’s cooking in Guyana” published in 1973 by the Guyanese Ministry of National Development & Agriculture and the Carnegie School of Home Economics.

CourseSavory Sauces and Marinades
CuisineWest Indian

Servings	Prep Time
1.5cups	15minutes

Cook Time

15minutes

Servings	Prep Time
1.5cups	15minutes

Cook Time

15minutes

Ingredients

2/3cup ketchup
1/2 small onionfinely chopped
2 1/2tablespoons lime juicepreferably from Mexican or Key Limes
2 1/2tablespoons Demerara Brown Sugaror substitute (see above)
1/2teaspoon allspicepreferably freshly ground
1/2teaspoon black pepperpreferably freshly ground
2 1/2tablespoons Jamaican Pickapeppa Sauceor substitute (see above)
1teaspoon wiri wiri peppersfinely minced, or Habanero or Scotch Bonnet peppers
1 small clove garlicminced
2 1/2tablespoons vinegar
4tablespoons butter

Instructions

Combine all ingredients in a small non-reactive saucepan.
Bring to a boil over medium heat.
Reduce heat and simmer 10 minutes, stirring frequently.
Thin with a few tablespoons of water, if necessary.
The sauce may be refrigerated for up to one week.

Recipe Notes

Despite its name, Pickapeppa sauce is not spicy. It is very similar to a good steak sauce, such as A-1

Wiri wiri peppers are almost impossible to obtain, and the small amount needed does not justify a strenuous search. Habanero or Scotch Bonnet peppers, to taste, can be substituted.