Barbecue sauce deluxe

Ingredients for 1 servings:

• ½ tsp black pepper (Malabar pepper, smoked)
• 100 g tomato paste
• 100 ml ketchup (store-bought or homemade)
• 60 ml balsamic vinegar
• 60 g brown sugar
• 20 g honey, liquid
• 2 tsp smoked salt (hickory)
• 1 tsp garlic powder
• 1 pinch(s) cumin powder
• 1 tsp smoked paprika powder
• ½ tsp vinegar (blackberry-lavender vinegar)
• 2 drops of Tabasco
• 2 dashes Worcestershire sauce
• 30 ml rum (Plantation Sealander)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Grind the Malabar peppercorns freshly. Combine all ingredients except the rum in a sufficiently large saucepan and bring to a boil briefly. Add the rum and simmer on low heat for about 5-10 minutes. Boiling will prevent the alcohol from evaporating completely; if you don’t like alcohol, replace the rum with water. Once the sauce has cooled (although it’s also delicious warm), it can be bottled in tightly sealed jars and stored in the refrigerator for about 3 weeks. Note: If the sauce is too spicy for you, you can reduce the spiciness by omitting the Malabar peppercorns and the Tabasco drops.