Barbecue Sauce

Name: Barbecue Sauce
Yield: Makes 3 to 4 Cups
Cuisine: Americas
Ingredients: Salt and freshly ground black pepper; 1 teaspoon dried oregano 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme; 1 teaspoon dried oregano 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme; 1 teaspoon dried oregano 1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme; Salt and freshly ground black pepper; 2 tablespoons Anguillan or other Caribbean hot sauce; ¼ cup cider vinegar, or more as needed; ¼ cup firmly packed dark brown sugar, or more as needed; ¼ cup dark rum; 3 pounds ripe tomatoes, peeled and seeded (see box), then chopped; ¼ cup tomato paste; ¼ cup commercial barbecue sauce; 2 tablespoons Anguillan or other Caribbean hot sauce; 3 tablespoons extra-virgin olive oil; 1 medium-size onion, finely chopped; 2 cloves garlic, minced; ½ to 2 Scotch bonnet chiles, seeded and minced

Anguillan

Preparation info

Makes
3 to 4
Cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Here’s a barbecue sauce bursting with island flavor. Half of a Scotch bonnet chile 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.

Ingredients

3 tablespoons extra-virgin olive oil
1 medium-size onion, finely chopped
2 cloves

Americas
Sauce
Gluten-free

Method

Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and Scotch bonnets and cook 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, vinegar, brown sugar, rum, oregano, thyme, and <