Juko House Sauce
Presented by Coal Lounge & Grill
- Water, as needed
- 1 cube shrimp bouillon
- 1 orange habanero pepper
- 1 tsp. fresh rosemary leaves
- 2 cloves garlic, roughly chopped
- 1/3 cup chopped ginger (peeled)
- 1/4 medium red onion, chopped
- 1/4 medium white onion, chopped
- 2–3 whole cloves
- 1/2–1 cup fresh pineapple chunks*
- 2 T olive oil
Using a standard kitchen blender, pour sufficient water into the jar to cover the blades. Add all remaining ingredients (except olive oil) and pulse several times. Increase speed and process to a fine consistency, scraping down sides as needed.
Heat olive oil in a large sauté pan, add sauce and stir-fry for several minutes until sauce achieves a deep golden color. Serve warm as a dip for yam fries (or whatever you like).
Yields 2-3 cups
*For a sweeter sauce, use the full cup—or even more if you like.
NOTE: Juko is also a terrific marinade or glaze for grilled seafood. If using for this purpose, eliminate the step of cooking the sauce.