Zutaten für Anguillan Barbecue Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 Scotch bonnet pepper, stemmed and seeded
- 3 1/2 cups fresh tomatoes, crushed
- 1/2 cup tomato paste
- 1/2 cup barbecue sauce
- 2 tablespoons hot sauce
- 1/4 cup apple cider vinegar
- 1/4 cup dark brown sugar
- 1/4 cup dark rum
- 1/2 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper
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Zubereitung von Anguillan Barbecue Sauce
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the chopped onion, minced garlic, and chopped Scotch bonnet peppers. Sauté until the onions are just beginning to brown, about 5 minutes.
- Stir in the crushed tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 5-7 minutes.
- Add the tomato paste, BBQ sauce, hot sauce, apple cider vinegar, brown sugar, rum, water, oregano, thyme, salt, and pepper. Bring to a boil, stirring to dissolve the sugar.
- Reduce heat to low, and simmer uncovered for 20-30 minutes, stirring occasionally, until the sauce has thickened and developed rich flavor. The sauce should coat the back of a spoon.
- Remove from heat and taste for seasoning. Add more salt, vinegar, or brown sugar as needed.
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
- Let the sauce cool slightly before storing.
- Store any unused sauce in an airtight container in the refrigerator for up to 2-3 weeks.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
141g
Fat
10g
Carbs
16g
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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
