Anguillan Barbecue Sauce Recipe

Ingredients for Anguillan Barbecue Sauce

• Olive Oil
• 1 medium onion, chopped
• Garlic Cloves
• Scotch Bonnet Pepper
• Fresh Tomatoes
• 2 tablespoons tomato paste
• 1 cup your favorite BBQ sauce
• 1-2 tablespoons your favorite hot sauce (adjust to your spice preference)
• Cider Vinegar
• Dark Brown Sugar
• Dark Rum
• 1/4 cup water
• Dried Oregano
• 1 teaspoon dried thyme
• Salt & Freshly Ground Black Pepper

How to Make Anguillan Barbecue Sauce

1. Heat the vegetable oil in a large saucepan over medium heat.
2. Add the chopped onion, minced garlic, and chopped Scotch bonnet peppers. Sauté until the onions are just beginning to brown, about 5 minutes.
3. Stir in the crushed tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 5-7 minutes.
4. 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.
5. 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.
6. Remove from heat and taste for seasoning. Add more salt, vinegar, or brown sugar as needed.
7. If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
8. Let the sauce cool slightly before storing.
9. Store any unused sauce in an airtight container in the refrigerator for up to 2-3 weeks.