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Recipe Tags: 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

Anguillan Barbecue Sauce

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'.

Steps

Heat the oil in a large saucepan over medium heat.
Add the onion , garlic , and chile and saut 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.

Ingredients

olive oil, onion, garlic cloves, scotch bonnet pepper, fresh tomatoes, tomato paste, barbecue sauce, hot sauce, cider vinegar, dark brown sugar, dark rum, water, dried oregano, thyme, salt & freshly ground black pepper