• Makes

  3 cups

Ingredients

• 3 bananas, unpeeled, sliced in half lengthwise
• 1 tbsp (15 ml) olive oil, plus more for grill
• 2 tbsp (30 ml) honey
• 1 tsp (5 ml) cinnamon
• ½ tsp (2.5 ml) nutmeg
• salt and fresh ground pepper
• 1 onion, minced
• 3 tbsp (45 ml) tomato puree
• 3/4 cup (180 ml) vegetable stock
• 2 tbsp (30 ml) apple cider vinegar
• 3 cloves Barbecue-Roasted Garlic
• 1 tbsp (15 ml) freshly grated ginger
• 1 tsp (5 ml) cumin
• ½ tsp (2.5 ml) cayenne
• ½ tsp(2.5 ml) salt
• 2 oz. (60 g) dark rum (optional)

Directions

1. Preheat grill to medium heat, 350-375F (175-205C). Brush grill with oil.
2. Mix together honey, cinnamon, nutmeg, salt, and black ground pepper in a small bowl.
3. Brush banana with oil and place on grill cut side down. Grill for 3 minutes.
4. Turn and brush cut side with the honey mixture. Grill with skin side down a further 5 minutes.
5. Take off the grill and let cool.
6. To a saucepan, add oil and sauté onions.
7. Add tomato puree, vegetable stock and stir to incorporate.
8. Add apple cider vinegar, Barbecue-Roasted Garlic, ginger, cumin, cayenne, salt and stir.
9. OPTIONAL: Stir in rum.
10. Simmer 45 minutes.
11. Remove and let cool. Serve on a Spicy Barbequed Sausages.

Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.