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
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
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