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Category Archives: Sauces
Recently someone had mentioned a really good mango and avocado salsa they had made, since then I couldn’t get the idea for jerk shrimp tacos with mango salsa out of my head. I had to make some, so I schedule shrimp tacos to appear on our menu last week. I went back and forth on the jerk seasoning. I already had all the ingredients at home to make up this recipe from Coastal Living July 2011 issue, but I was feeling lazy and didn’t want to spend the time (all of about 5 minutes) putting it together.
I decided to check the spices aisle at the grocery store, to see what the options were for jerk seasoning and see if I should just pick up a pre-made batch. To my surprise I couldn’t find any jerk seasoning. There was Cajun galore, but no jerk.
I guess that problem was solved, homemade it was. I did have to grind a few spices because I only had them in whole form and not ground so that added a few minutes, but it really was quite painless to put together.
If you already have all of these spices in your kitchen, homemade is clearly the way to go, but if you don’t and you are able to find a store bought jerk seasoning it may be cheaper to just purchase the stores version rather than buying a few additional spices that your probably won’t use often.
I have plenty of spice leftover for the summer too. Jerk pork, jerk chicken, so many possibilities. Be sure to come back tomorrow for the shrimp taco recipe!
Jamaican Jerk Seasoning
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Combine all ingredients together and store in an airtight container.
When my friend Jen posted a Peach BBQ sauce, I knew I would have to give it a try immediately. There is little I like more than a good BBQ sauce packed full of flavors. I decided to mix it up a little bit. I picked up some Georgia peaches and a mango since they seem to always be on sale this summer.
Let me tell you so far this sauce has been great on everything from grilled pork to quesadillas. It makes a bigger batch than it appears to. I ended up freezing 2 cups of it and hoping it will be tasty to use at a later date.
There are a few good pork cuts on sale this week. Choose your favorite and grill to 160 degrees. If you have trouble getting the temperature of your meats I would recommend investing in a high quality thermometer. We received the Thermapen over a year ago for a wedding present and use it constantly. Our meats always come out perfectly cooked thanks to the instant temperature reading.
Peach-Mango BBQ Sauce
Adapted from Juanita’s Cocina
- ½ cup olive oil
- 1 white onion, diced
- 1 garlic clove, minced
- 1 ½ cups fresh peaches (about 3-4 medium peaches)
- ½ cup fresh mango (about 1/2 mango)
- 1 tomato, chopped
- Juice and zest of 1 lemon
- 3 tbsp Dijon mustard
- 2 tsp paprika
- ¾ cup water
- ¾ cup ketchup
- 1 tbsp molasses
1. In a deep stock pot, heat olive oil over medium heat. Add garlic and onion and sauté 3-5 minutes.
2. Add remaining ingredients and bring to a boil for 3 minutes.
3. Reduce to medium-low and simmer for 30 minutes, stirring occasionally.
4. If you have an immersion blender, remove from heat and puree the mixture until smooth. Otherwise transfer to a blender and blend until smooth, transfer back into stock pot.
5. Once sauce is smooth allow to simmer for an additional 15 minutes on medium-low.