Anguillan Barbecue Sauce

• 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

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and chile and saute 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.

olive oil, onion, garlic, scotch bonnet pepper, tomatoes, tomato paste, barbecue sauce, caribbean hot sauce, cider vinegar, brown sugar, dark rum, water, oregano, thyme, salt

Taken from www.food.com/recipe/anguillan-barbecue-sauce-229143 (may not work)