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.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 1.5 cups

Ingredients Method Notes

Ingredients

2/3 cup ketchup
1/2 small onion finely chopped
2 1/2 tablespoons lime juice preferably from Mexican or Key Limes
2 1/2 tablespoons Demerara Brown Sugar or substitute (see above)
1/2 teaspoon allspice preferably freshly ground
1/2 teaspoon black pepper preferably freshly ground
2 1/2 tablespoons Jamaican Pickapeppa Sauce or substitute (see above)
1 teaspoon wiri wiri peppers finely minced, or Habanero or Scotch Bonnet peppers
1 small clove garlic minced
2 1/2 tablespoons vinegar
4 tablespoons butter

Method

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.

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.

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