Sugarcane Marinade

Ingredients

• 1 1/2 cups dark molasses
• 3/4 cup spanish sherry wine vinegar
• 6 tablespoons fresh lemon juice
• 3/4 cup creole mustard
• 1 1/2 cups top-quality canned tomato sauce
• 3 garlic cloves, minced
• 2 scotch bonnet peppers, stemmed, seeded, and minced
• 3/4 teaspoon cayenne pepper
• 1 1/2 teaspoons peeled and minced fresh ginger
• 1 1/2 teaspoons grated orange zest
• 1/8 teaspoon minced fresh thyme
• 1/8 teaspoon grated nutmeg

Directions

1. 1

   In a food processor, combine all the ingredients, and pulse until smooth. Refrigerate until needed; this keeps for 1 month.

2. 2

   Sugarcane Marinade with Tamarind.

3. 3

   Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind. When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer. Let cool.