Jamaica BBQ sauce

Ingredients for 1 servings:

• 1 liter tomato(s), pureed
• 500 ml tomato ketchup
• 2 bulbs of solo garlic or 4 cloves of regular garlic
• 2 large onions, red
• 1 large green bell pepper(s)
• 70 g tomato paste
• 3 tbsp beet syrup
• 2 tbsp maple syrup
• 1 large orange(s), the juice
• 3 tsp, heaped smoked salt
• 3 tsp, heaped paprika powder, smoked
• 2 tsp pepper, mixed
• 1 tsp spice mix, homemade blend of cayenne, jalapeno, piri-piri and habanero pepper
• 50 ml rum (Captain Morgan)
• 60 ml Coca-Cola
• 130 ml espresso

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

with rum instead of whiskey

Chop the garlic, onions, and bell peppers in a food processor until they resemble pesto. Sauté the mixture in a pan with a little olive oil and deglaze with the beet syrup, maple syrup, and tomato paste. Add the ketchup and passata to the slow cooker and preheat on high. Then add the garlic, onions, bell peppers, and syrup mixture to the slow cooker. Season with smoked salt, smoked paprika, chili, and pepper. I added the espresso and cola after about an hour. Simmer uncovered for a total of 2 hours, then add the rum and pour into boiled bottles while still hot, then quickly seal.