• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 1/2 cup vegetable oil
2. 5 garlic cloves, chopped
3. 1 medium onion, chopped
4. 1 green bell pepper, chopped
5. Salt
6. 1/4 cup dark rum
7. 3 tablespoons chili powder
8. 1 tablespoon freshly ground black pepper
9. 1/2 teaspoon ground allspice
10. 1/2 teaspoon ground clove
11. 1 cup dark brown sugar
12. 2 cups water
13. 2 cups ketchup
14. 1/2 cup molasses
15. 1/2 cup yellow mustard
16. 1/2 cup cider vinegar
17. 2 teaspoons hot sauce

Directions

1. Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
2. Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt.

Make Ahead

The barbecue sauce can be refrigerated for up to 2 weeks.