Spicy Seafood Barbecue Sauce

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1/2 cup peanut oil
6 chopped garlic cloves
6 diced medium onions
6 habaneros, chopped
1 bay leaf
1 (#10) can of pear tomatoes, chopped
4 domestic beers
2 qt. veal or browned chicken stock
2 Tbsp. ground cumin
2 cups brown sugar
6 Tbsp.. worcestershire sauce
3 Tbsp. cornstarch
1/2 cup cold water

Saute the garlic, onions, peppers and bay leaf in oil over high heat in a large heavy saucepan until they start to caramelize. Add the tomatoes, beer and stock, and reduce heat to medium high. Continue cooking until the mixture reduces by half, then add the cumin, sugar and worcestershire sauce. Combine the cornstarch with the water and mix well. Add the cornstarch mix to the rest of the sauce and boil for 5 minutes, stirring well. Let sauce cool before serving over seafood.