Best Anguillan Barbecue Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ANGUILLAN BARBECUE SAUCE



ANGUILLAN BARBECUE SAUCE image

Categories     Tomato

Number Of Ingredients 16

3 tbsps olive oil
1 finely chopped onion
2 garlic cloves (minced)
1 1/4 pepper (scotch bonnet, seeded and minced 12 gives mild heat)
3 lbs fresh tomatoes (ripe peeled seeded chopped)
1/4 cup tomato paste
1/4 cup barbecue sauce (homemade or store bought)
2 tbsps hot sauce (caribbean)
1/4 cup cider vinegar (needed)
1/4 cup dark brown sugar (firmly packed more as needed)
1/4 cup dark rum
1/4 cup water (needed)
1 tsp dried oregano
1 tsp chopped fresh thyme (1/2 teaspoon dried)
salt
black pepper

Steps:

  • 1 Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes. 2 Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally. 3 Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary; the sauce should be highly seasoned. Add water if the sauce seems too thick. 4 Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks. 5 Makes 3 to 4 cups.

ANGUILLAN BARBECUE SAUCE



Anguillan Barbecue Sauce image

In honor of the Caribbean island of the month, here is a great taste of de islands! This makes much more barbecue sauce than you need for a single chicken. It keeps well in the refrigerator. Adapted from the Cookin' & Grillin'.

Provided by Sharon123

Categories     Vegetable

Time 1h5m

Yield 3-4 cups

Number Of Ingredients 15

3 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2-2 scotch bonnet pepper, seeded and minced (1/2 gives mild heat, more for the pyromaniacs!)
3 lbs fresh tomatoes, ripe, peeled, seeded, chopped
1/4 cup tomato paste
1/4 cup barbecue sauce (homemade or store bought)
2 tablespoons caribbean hot sauce
1/4 cup cider vinegar (more if needed)
1/4 cup dark brown sugar, firmly packed (more as needed)
1/4 cup dark rum
1/4 cup water (more as needed)
1 teaspoon dried oregano
1 teaspoon thyme, chopped fresh (or 1/2 teaspoon dried)
salt & freshly ground black pepper

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes.
  • Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally.
  • Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary; the sauce should be highly seasoned. Add water if the sauce seems too thick.
  • Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks.
  • Makes 3 to 4 cups.

Nutrition Facts : Calories 374.3, Fat 15, SaturatedFat 2.2, Sodium 624.6, Carbohydrate 48.1, Fiber 7.5, Sugar 35.2, Protein 6

ANGUILLAN BARBECUE SAUCE



Anguillan Barbecue Sauce image

Number Of Ingredients 15

3 tablespoons olive oil
1 onion, medium, finely chopped
2 cloves garlic, minced
1/2 to 2 scotch bonnet chiles, seeded and minced
3 pounds tomatoes, fresh, ripe, peeled and seeded, then chopped
1/4 cup tomato paste
1/4 cup barbecue sauce, commercial
2 tablespoons hot sauce, Anguillan or other Caribbean
1/4 cup cider vinegar, or more as needed
1/4 cup brown sugar, dark, firmly packed, or more as needed
1/4 cup rum, dark
1/4 cup water, or more as needed
1 teaspoon oregano, dried
1 teaspoon thyme, chopped fresh, or 1/2 teaspoon dried
salt and freshly ground black pepper, to taste

Steps:

  • 1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and sauté until just beginning to brown, about 5 minutes. Stir in the tomatoes and cook until most of the liquid has evaporated, 5 to 7 minutes.2. Stir in the tomato paste, barbecue sauce, hot sauce, 1/4 cup each vinegar and sugar, the rum, 1/4 cup water, the oregano, thyme, salt, and pepper and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 20 to 30 minutes, stirring occasionally.3. Remove from the heat and taste for seasoning, adding salt, vinegar, or sugar as necessary the sauce should be highly seasoned. Add water if the sauce seems too thick.4. Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks.Makes 3 to 4 cups

Nutrition Facts : Nutritional Facts Serves

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #healthy     #condiments-etc     #vegetables     #caribbean     #central-american     #vegetarian     #dietary     #spicy     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #tomatoes     #taste-mood     #to-go     #4-hours-or-less

You'll also love

Cilantro Jalapeno Pesto with Lime_image Cilantro Jalapeno Pesto with Lime

Spicy Black Bean and Sweet Potato Chili_image Spicy Black Bean and Sweet Potato Chili

Mint Chocolate Parfaits_image Mint Chocolate Parfaits

Siberian Pelmeni_image Siberian Pelmeni

Gluten Free Chicken Marsala_image Gluten Free Chicken Marsala

Blackened Halibut_image Blackened Halibut

Brown Sugar Layer Cake With Cranberry Buttercream_image Brown Sugar Layer Cake With Cranberry Buttercream

Pretzel Crusted Chicken Breasts_image Pretzel Crusted Chicken Breasts

Crock Pot Golden Chicken Curry_image Crock Pot Golden Chicken Curry

Scary Monster Cupcakes_image Scary Monster Cupcakes

Caramel Pecan Rolls_image Caramel Pecan Rolls

Blueberry Smoothie_image Blueberry Smoothie

Buca Di Beppo's Bruschetta Recipe_image Buca Di Beppo's Bruschetta Recipe

Unstuffed Cabbage_image Unstuffed Cabbage

Sid's Zucchini Bread_image Sid's Zucchini Bread

POACHED CHICKEN, PEAS, AND BUTTER LETTUCE SALAD_image POACHED CHICKEN, PEAS, AND BUTTER LETTUCE SALAD

Simple Roasted Almonds_image Simple Roasted Almonds

Authentic Shrimp Alfredo_image Authentic Shrimp Alfredo

Estonian Cocoa and Sour Cream Cake (Kräsupea)_image Estonian Cocoa and Sour Cream Cake (Kräsupea)

Cheesy Rice_image Cheesy Rice

Anguilla, a small Caribbean island, is famous for its barbecued dishes. The island nation boasts of several unique flavourful dishes, which are hard to find in any other part of the world. However, the prime reason behind the popularity of the barbecued dishes lies in the Anguillan barbecue sauce recipes. Over the years, the people of Anguilla have evolved their sauce recipes by experimenting and adding different ingredients to create a unique blend. This article will take an in-depth look at the Anguillan barbecue sauce recipes.

The Essential Anguillan Barbecue Sauce Recipe Components

The primary ingredient of the Anguillan barbecue sauce recipe is the Scotch Bonnet. It is a type of chilli that is used in several dishes and is an integral part of the cuisines of the Caribbean. This pepper variety is considered to be the hottest pepper in the world, with around 200,000 to 300,000 units on the Scoville scale. The other essential ingredients include vinegar, mustard, ketchup, brown sugar, red pepper flakes, garlic, honey, lime juice, and soy sauce.

The Different Types of Anguillan Barbecue Sauce Recipes

Here are some different types of Anguillan barbecue sauce recipes.
The Classic Anguillan Barbecue Sauce
The classic Anguillan barbecue sauce is an all-purpose sauce that is used on several dishes, including meats, poultry, and seafood. The preparation time for this sauce is around 20 minutes, and the ingredients you will need include:
  • 1 cup ketchup
  • ¾ cup brown sugar
  • ¼ cup molasses
  • ¼ cup vinegar
  • ½ cup water
  • 1/4 cup mustard
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoon chilli powder
  • ½ teaspoon ground black pepper
The Mango Anguillan Barbecue Sauce
This sauce is perfect for those who love the sweet tangy taste of mango. The mango Anguillan barbecue sauce complements poultry, seafood, and pork perfectly. To make this sauce at home, you will need:
  • 1 cup ketchup
  • 1 cup mango puree
  • ½ cup brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic paste
  • 1 teaspoon onion powder
  • 1 tablespoon red pepper flakes
  • ½ cup pineapple juice
The Pineapple Anguillan Barbecue Sauce
The Pineapple Anguillan Barbecue Sauce is a perfect blend of spicy and sweet. It is ideal for grilled meats like chicken, pork, and steak. To make the pineapple Anguillan barbecue sauce at home, you will need:
  • 1 can crushed pineapple
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1 cup dark brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/2 cup white vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt

Conclusion

The Anguillan barbecue sauce recipe is an excellent blend of sweet, tangy, and spicy flavours. It is perfect for different types of meats, poultry, and seafood. If you want to experience the taste of the Caribbean, trying out the Anguillan barbecue sauce recipe at home is an excellent idea. With this article, you now know the essential and different types of Anguillan barbecue sauce recipes.
Anguilla, a small Caribbean island, is known for its love of barbecuing. With its beautiful beaches, crystal clear waters, and fresh seafood, it’s no wonder that Anguillans have mastered the art of grilling. One of the essential ingredients to a perfect Anguillan barbeque is the barbecue sauce. In this article, we will provide valuable tips on how to make the perfect Anguillan barbecue sauce recipe.

Tip #1: Use Local Ingredients

To make the perfect Anguillan barbecue sauce, ingredients are key. One of the most crucial tips to keep in mind is to use local ingredients, such as fresh herbs and spices, fruits, and vegetables. Antigua has an abundance of fresh vegetables, like tomatoes, onions, scallions and Caribbean herbs, like thyme and parsley, that can be used to enhance the flavor of the sauce.

Tip #2: Choose a Sweet and Tangy Base

A good Anguillan Barbecue sauce recipe should have a sweet and tangy base. There are different ingredients that can be used to create this base. Some people prefer to use brown sugar, while others use molasses or honey. However, it is important to balance the sweetness with tanginess. To achieve this, you can use vinegar, lime juice or pineapple juice.

Tip #3: Add Spices and Herbs

Incorporating spices and herbs is another crucial tip to make the perfect Anguillan barbecue sauce recipe. Anguillan’s love flavor, and some of the must-have spices and herbs include: thyme, allspice, ginger, garlic, mustard, and cumin. These spices not only add flavor to the sauce but also help to balance out the sweetness.

Tip #4: Include a Kick of Heat

Anguillan Barbecue sauce recipes are known for having a distinct heat factor. Some people prefer a mild heat, while others like it hot. Including hot peppers, like Scotch Bonnet or Habanero, is a great way to add some heat to the sauce. However, if you can’t handle the heat, you can use milder peppers like jalapenos.

Tip #5: Experiment with Fruit Juices

Fruit juices can also be used to add flavor to the Anguillan barbecue sauce. Pineapple juice, orange juice, or mango juice can be used to add a sweet and fruity twist. By adding fruit juices, you create depth and complexity in the sauce.

Tip #6: Use a Thickening Agent

To create a thick and rich barbecue sauce, it is essential to use a thickening agent. Some people prefer to use cornstarch or flour, but these can change the taste and texture of the sauce. A natural thickener like tomato paste can be used to achieve a consistent and smooth sauce.

Tip #7: Experiment with Different Ingredients

Anguillan Barbecue sauce recipes are incredibly versatile, and you can experiment with different ingredients to create unique flavor profiles. For instance, instead of using mustard and ketchup, you can use soy sauce and ginger to create an Asian-inspired sauce. Or use honey and lime juice to create a sweet and tangy sauce.

Tip #8: Get Creative with Serving Suggestions

Anguillan Barbecue sauce is not just for grilling meat, it can be used as a dipping sauce or marinade. Also, it can be used to add flavor to vegetables, pasta dishes, or roasted meat. Be creative and experiment with different serving suggestions.
Conclusion
In conclusion, making the perfect Anguillan Barbecue sauce recipe requires a lot of creativity and experimentation. By using local ingredients, creating a sweet and tangy base, adding spices and herbs, including a kick of heat, experimenting with fruit juices, using a thickening agent, and getting creative with serving suggestions, you can create a truly unique sauce. So, embark on your journey and try out these tips to create the perfect Anguillan Barbecue sauce recipe.

Related Topics