Rum Barbecue sauce
Makes about 2 cups
6 ounces tomato paste
1/3 cup dark rum
1/4 cup distilled white vinegar
1/4 cup molasses
2 medium cloves garlic, crushed
1 tablespoon Jamaican Pickapeppa Sauce
1 tablespoon soy sauce
1/4 teaspoon hot pepper sauce
Combine all ingredients in blender or food processor for two minutes. Pour into saucepan and bring to quick boil (prolonged boiling will caramelize the molasses and make the sauce too thick). Cool, pour into jar, cover tightly, and refrigerate. If covered tightly and refrigerated, this sauce will remain fresh for months.
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