Maori sauce

Discussion in 'Sauces, Rubs & Marinades' started by ricciardo, May 15, 2011.

  1. I made a double batch of this sauce and canned it. I usually do this twice per year.  It's definitely worth checking out.

    I've been making this Maori sauce for several years:

    2 T. finely chopped onion

    1 T. vegetable oil

    1 C. chili sauce

    1 T. Worcestershire Sauce

    1 ½ t. garlic powder

    ½ t. white pepper

    ¼ C. pineapple juice

    1 small bay leaf

    ¾ C. honey

    1 C. tomato sauce

    ½ t. salt

    2 T. brown sugar

    1 ½ t. chili powder

    1 T. BBQ spice

    1 ½ t. liquid smoke

    1 T. white vinegar

    Sauté onion in vegetable oil until golden brown. Combine with remaining ingredients in a saucepan. Bring to a boil, reduce heat and simmer, covered, for about an hour. Makes three cups.

    I serve grilled boneless, skinless chicken breast on a Kaiser roll with a slice of grilled pineapple and plenty of Maori sauce.

    Modifications:

    ■Use a can of crushed pineapple - puree in blender. Adds thicker body and fruitier flavor to sauce.

    ■Grilled pineapple: place pineapple slice in brown sugar and then onto grill turning once.

    ■Tenderize and/or pound chicken flat so it cooks evenly and can be eaten on a bun. Split buns, butter cut sides, and place onto grill until golden brown.
     
    Last edited: May 15, 2011

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