Best Anguillan Barbecue Sauce Recipes
ANGUILLAN BARBECUE SAUCE
Categories Tomato
Number Of Ingredients 16
Steps:
- 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. 5 Makes 3 to 4 cups.
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'.
Provided by Sharon123
Categories Vegetable
Time 1h5m
Yield 3-4 cups
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Any unused sauce may be stored, covered, in the refrigerator for 2 to 3 weeks.
- Makes 3 to 4 cups.
Nutrition Facts : Calories 374.3, Fat 15, SaturatedFat 2.2, Sodium 624.6, Carbohydrate 48.1, Fiber 7.5, Sugar 35.2, Protein 6
ANGUILLAN BARBECUE SAUCE
Number Of Ingredients 15
Steps:
- 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
Nutrition Facts : Nutritional Facts Serves
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