Ingredients
-
3
-
1
-
2
-
1/2 - 2
-
3
-
1/4
-
1/4
-
2
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
1
-
Directions
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’.,EXCELLENT! I made this for a whole chicken which I then cut into portions – I had some sauce left over, which I will serve with barbequed sausages today! I stuck to the recipe 100%, and would not change a thing next time I make this. We loved the addition of the rum and also the hot sauce really revved it up! used 1/2 scotch bonnet…..my eyes are still streaming! Made for BBQ sauce cook off contest. Thanks! FT:-)
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Steps
|
1
Done
|
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. |
|
2
Done
|
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
Done
|
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
Done
|
Any Unused Sauce May Be Stored, Covered, in the Refrigerator For 2 to 3 Weeks. |
|
5
Done
|
Makes 3 to 4 Cups. |
