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Anguillan Barbecue Sauce |
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Makes 3 to 4 cups Here’s a barbecue sauce full of island flavor. Half of a scotch bonnet will give you a gentle heat; culinary pyromaniacs can certainly leave the seeds in or add more chiles. This makes much more barbecue sauce than you need for a single chicken. It keeps well in the refrigerator. 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 Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
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 Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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