ANGUILLAN BARBECUE SAUCE

Anguillan Barbecue Sauce image

Number Of Ingredients 15

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Ingredients

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

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