Ingredients:

  • 1 cup (240 ml) Ketchup (High quality)
  • 1/2 cup (120 ml) Cider Vinegar (Crucial for tang)
  • 1/4 cup (50 g) Light Brown Sugar, packed
  • 1/4 cup (60 ml) Water (or fish stock)
  • 2 Tbsp (30 ml) Worcestershire Sauce
  • 1 Tbsp (15 ml) Yellow Mustard (American style)
  • 1 tsp (5 ml) Onion Powder
  • 1 tsp (5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Kosher Salt
  • 1/4 tsp (1.25 ml) Freshly Ground Black Pepper
  • 1 medium lemon (Zest and Juice, for Rockpool Zest Relish)
  • 1 Tbsp (15 ml) Capers, drained (for Rockpool Zest Relish)
  • 1 tsp (5 ml) Fresh Dill, chopped (for Rockpool Zest Relish)
  • 1 Tbsp (15 ml) Blackstrap Molasses (for London Smokehouse Glaze)
  • 1 tsp (5 ml) Smoked Paprika (Spanish, for London Smokehouse Glaze)
  • 1/4 tsp (1.25 ml) Liquid Smoke (Optional, for London Smokehouse Glaze)
  • 1/4 cup (60 ml) Mango or Pineapple Puree (for Tropical Inferno Marinade)
  • 1 tsp (5 ml) Ginger, grated (for Tropical Inferno Marinade)
  • 1/2 to 1 tsp (2.5 - 5 ml) Red Chilli, finely minced (e.g., Scotch Bonnet or Finger Chilli, adjust to taste)

Instructions:

  1. Combine Wet Ingredients: In a medium non-reactive saucepan, whisk together the ketchup, cider vinegar, water (or stock), and Worcestershire sauce until smooth.
  2. Add Dry Ingredients: Stir in the brown sugar, mustard, onion powder, garlic powder, salt, and pepper.
  3. Simmer and Reduce: Bring the mixture to a low simmer over medium-low heat. Reduce the heat and cook gently for 15–20 minutes, stirring occasionally, until the sauce thickens slightly and the raw vinegar smell dissipates. The desired consistency should be slightly thinner than commercial ketchup.
  4. Cool and Divide: Remove the base sauce from the heat and let it cool for 5 minutes. Divide the sauce evenly into three separate bowls or jars.
  5. Develop the Rockpool Zest Relish (Tangy): To Bowl 1 (containing 1/3 of the base sauce), vigorously whisk in the lemon zest, lemon juice, drained capers, and fresh dill. Taste and adjust salt if needed.
  6. Develop the London Smokehouse Glaze (Rich/Smoky): To Bowl 2 (containing 1/3 of the base sauce), stir in the molasses, smoked paprika, and (if using) the liquid smoke. Stir well until completely incorporated. If the sauce is too thick, add a teaspoon of hot water to loosen it.
  7. Develop the Tropical Inferno Marinade (Spicy/Fruity): To Bowl 3 (containing 1/3 of the base sauce), combine the mango/pineapple puree, grated ginger, and minced red chilli. Mix thoroughly.
  8. Rest and Store: Allow all three sauces to cool completely before using. Store refrigerated in airtight containers.