# Sauces & Marinades

> Brad's original sauce and marinade recipes including Creole BBQ Sauce, Cherry Chipotle Maple BBQ Sauce, Caribbean Sauce, and Jerk Marinade.

**Creole BBQ Sauce**

3 Onions (charred)

6 Celery Stalks

2 Green Peppers

1 Red Pepper

4 Bay Leaves

3 Thyme Springs

Juice of one lemon

1 cup Tart Cherry Juice

1/4 cup Creole Mustard

1/4 cup Yellow Mustard

1/4 Apple Cider Vinegar

4 T Smoked Paprika

4 T Sugar

3 T Salt

2 T Tomato Past

2 T Annatto Powder

1 T Cayenne

1 T Celery Seed

Dash of Magi Sauce

Butter

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**Caribbean Sauce**

3 Onions (charred)

3 Serrano Peppers (charred)

2 Jalapeños (charred)

1 Habanero

8 Lemons

4 Limes

4 cups white vinegar

1 cup Ginger ale

2 Lemons (juiced)

2 Limes (juiced)

2 Tangerines (juiced)

1/2 Cup Water

1/4 cup Soy sauce

1/4 cup Mirin

1/4 cup Rice Vinegar

8 T Coconut Powder

3 T Ginger

3 T Salt

2 T Sugar

2 T Tomato Paste

2 T Dried Culantro

2 T Dried Lemongrass

1 T Morrocon Thyme

1 T Annatto Powder

1 T Garlic Powder

1 T Cayanne

1 T Basil

1 T Oregano

1 T Smoked Paprika

Dash Hugo sauce

Step 1 - Place 8 lemons and 4 limes in a pot, cover with the white vinegar. Heat on medium heat until you see bubbles, turn down to low, and let cook until lemon and lime skins are very soft (about an hour).

Step 2 - While the lemons and limes cook, char the onions (cut them in half), serranos, and jalapeños over a grill or direct gas flame so the skin of the peppers are charred and the face of the onions are charred.

Step 3 - Drain the lemons and limes so there is no vinegar left, then place them in a blender and blend.

Step 4 - Add all the other ingredients to the blender in batches, blending as you go. Keep blending until you have a smooth sauce.

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**Cherry Chipotle Maple BBQ Sauce**

6 dried chipotle (charred)

4 dried Kashmir peppers (charred)

2 cups Tart Cherry Juice

1 cup Yellow Mustard

1 cup Smoked Maple Syrup

.5 cup Coconut Vinegar

.25 cup Soy Sauce

2T Annato Powder (toasted)

2T Sweet Paprika (toasted)

2T Garlic Powder

1T Black Pepper (toasted)

1T Salt

1t Sriracha Salt

1t Corn Starch

1t Black Cumin Seed (toasted)

.5t Fennel Seeds (toasted)

1 Yellow Onion

4 Garlic Cloves

1 clove Black Garlic

1 dash Maggie Sauce

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**Jerk Marinade**

6 scotch bonnet peppers \*see below for mild version

1 onion (charred)

1 shallot (charred)

2 knobs ginger (1 charred)

1 bunches scallions

1/2 head garlic (roasted)

1 bulb black garlic (optional)

Juice of 4 limes

1/2 cup fat (chicken fat, pork fat, or olive oil, etc)

1/2 cup soy sauce

1/2 cup ginger ale

1/4 cup Worcestershire

1 whole clove

1 bunch of Thyme (8-10 sprigs)

2T smoked maple syrup (substitute with honey, agave, etc)

2T Lime Zest

2T Shio Koji (optional)

2T red pepper

2T ground annatto seed (for color)

2T Ground Jamaican Allspice

1T brown sugar

1T Tamarind

1T pineapple juice (optional)

1T Doenjang (optional)

1T black pepper

1T smoked paprika

1t (Red Boat) fish sauce

1t toasted sesame oil

1t freshly grated nutmeg

**For mild version:**

2-3 scotch bonnet peppers (seeds removed)

1T mild green chile (preferably Hatch)

2 Dried Morita/Chipotle chiles

1 Dried Cascabel chile

Step 1 - Char and roast onion, shallot, ginger nob, and garlic.

Step 2 - Blend everything in a food processor until thick and chunky.

## Details

- **Category:** Cooking
- **Tags:** cooking, sauces-marinades, bbq, creole, cajun, cherry-chipotle, caribbean, jerk

**Also read:** [All writing](https://bradanderson.org/writing?format=md) · [About Brad](https://bradanderson.org/about?format=md)

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