Anguillan Barbecue Sauce Recipes

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ANGUILLAN BARBECUE SAUCE



Anguillan Barbecue Sauce image

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

3 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2-2 scotch bonnet pepper, seeded and minced (1/2 gives mild heat, more for the pyromaniacs!)
3 lbs fresh tomatoes, ripe, peeled, seeded, chopped
1/4 cup tomato paste
1/4 cup barbecue sauce (homemade or store bought)
2 tablespoons caribbean hot sauce
1/4 cup cider vinegar (more if needed)
1/4 cup dark brown sugar, firmly packed (more as needed)
1/4 cup dark rum
1/4 cup water (more as needed)
1 teaspoon dried oregano
1 teaspoon thyme, chopped fresh (or 1/2 teaspoon dried)
salt & freshly ground black pepper

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



ANGUILLAN BARBECUE SAUCE image

Categories     Sauce     Tomato

Number Of Ingredients 16

3 tbsps olive oil
1 finely chopped onion
2 garlic cloves (minced)
1 1/4 pepper (scotch bonnet, seeded and minced 12 gives mild heat)
3 lbs fresh tomatoes (ripe peeled seeded chopped)
1/4 cup tomato paste
1/4 cup barbecue sauce (homemade or store bought)
2 tbsps hot sauce (caribbean)
1/4 cup cider vinegar (needed)
1/4 cup dark brown sugar (firmly packed more as needed)
1/4 cup dark rum
1/4 cup water (needed)
1 tsp dried oregano
1 tsp chopped fresh thyme (1/2 teaspoon dried)
salt
black pepper

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.

CARIBBEAN BARBECUE SAUCE



Caribbean Barbecue Sauce image

Living in the Caribbean is pretty spectacular! I am always trying to come up with new recipes that combine my new culture with my roots. Although I grew up in the Pacific Northwest, southern US barbecue made a huge impression on me. My family and I spent a lot of time coming up with tasty sauces. Spice this Caribbean influened sauce up or down to suit your own tastes.

Provided by CaribbeanQueen

Categories     Caribbean

Time 25m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 cup onion, finely minced
2 garlic cloves, finely minced
3 tablespoons fresh gingerroot, peeled and finely minced
2 cups ketchup
1/2 cup brown sugar
1/4 cup molasses
1/2 cup spiced rum, divided
3 tablespoons hoisin sauce
2 tablespoons tomato paste
2 tablespoons sherry wine vinegar
1 tablespoon chili powder
1/8 teaspoon cayenne pepper

Steps:

  • Heat the olive oil in a saucepan over medium-high heat.
  • Stir in the onion, garlic, and ginger, and cook until tender. (About 10 min).
  • Reduce heat to low.
  • Mix in ketchup, brown sugar, molasses, 1/4 cup rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
  • Excellent on chicken and pork loin or ribs!
  • Not that you'll have any left-overs but this sauce keeps well in the refrigerator.

Nutrition Facts : Calories 77.8, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.1, Sodium 272.3, Carbohydrate 14.3, Fiber 0.4, Sugar 11.9, Protein 0.6

ANGUILLAN ROAST CHICKEN



Anguillan Roast Chicken image

Number Of Ingredients 13

1 chicken (3 1/2 to 4 pounds), cut into 8 pieces
1 bunch scallion, both white and green parts, trimmed and coarsely chopped
1 shallot, coarsely chopped
4 cloves garlic, coarsely chopped
1 onion, small, coarsely chopped
1/2 to 2 scotch bonnet chiles, chopped (for a milder seasoning, seed the chiles)
2 teaspoons salt, or more to taste
2 teaspoons thyme, chopped fresh, or 1 teaspoon dried
1/2 teaspoon black pepper, freshly ground
2 bay leaves, crumbled
1/2 cup olive oil
1/4 cup rum, preferably 151 proof
Anguillan Barbecue Sauce (see recipe)

Steps:

  • 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a large nonreactive bowl. Combine the scallions, shallot, garlic, onion, chiles, 2 teaspoons salt, thyme, pepper, and bay leaves in a food processor and process to a paste. Add the oil and rum and process until blended and smooth. Taste for seasoning, adding salt as necessary the mixture should be highly seasoned. Pour the marinade over the chicken in the bowl and turn the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 12 hours.2. Preheat the grill, using the two-tiered method. If using a charcoal grill, preheat to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high then, when smoke appears, lower the heat to medium.3. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Remove the chicken from the marinade and place, skin side down, on the grate over the hotter section of the grill. The last 5 minutes, brush the chicken with a small amount of the barbecue sauce.4. Transfer the chicken to a serving platter and serve with the sauce on the side. Reserve any leftover sauce for another use.Serves 4

Nutrition Facts : Nutritional Facts Serves

ANGUILLAN BARBECUE SAUCE



Anguillan Barbecue Sauce image

Number Of Ingredients 15

3 tablespoons olive oil
1 onion, medium, finely chopped
2 cloves garlic, minced
1/2 to 2 scotch bonnet chiles, seeded and minced
3 pounds tomatoes, fresh, ripe, peeled and seeded, then chopped
1/4 cup tomato paste
1/4 cup barbecue sauce, commercial
2 tablespoons hot sauce, Anguillan or other Caribbean
1/4 cup cider vinegar, or more as needed
1/4 cup brown sugar, dark, firmly packed, or more as needed
1/4 cup rum, dark
1/4 cup water, or more as needed
1 teaspoon oregano, dried
1 teaspoon thyme, chopped fresh, or 1/2 teaspoon dried
salt and freshly ground black pepper, to taste

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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