Ingredients
The following ingredients have 3 Servings
- 1 onion (peeled and quartered)
- 1 jalapeno pepper (rough chopped)
- 1 clove garlic (peeled and smashed)
- 2 Tbsp brown sugar
- 1 28 oz can of San Marzano tomatoes
- 1/3 cup sherry vinegar
- 1/3 cup water
- 1 Tbsp molasses
- 3 Tbsp amber rum
- 1 tsp salt
- 1 tsp mustard powder
- a pinch of cayenne pepper
- a inch of cinnamon
- a pinch of cardamom
- a pinch of allspice
- a pinch of ground cloves
- a pinch of ground ginger
- a pinch of fresh grated nutmeg
- a pinch of white pepper
- a pinch of paprika
- a pinch of celery seed
Instruction
- Put the onion, jalapeno, garlic and sugar in a blender or food processor and process until minced. Then add the can of tomatoes and process for at least a minute, until the mixture is completely smooth.
- Add the vinegar and water and pulse to combine.
- Transfer the mixture to a heavy bottomed pot and bring to a boil. Turn down the heat to a simmer. Add in the rest of the ingredients.
- I know that seems a little excessive, but these old sauces were real concoctions. Simmer the sauce, uncovered, for about an hour to an hour and a quarter. You don't have to hover over it, just stir occasionally. But like all good tomato sauces, it does have a tendency to splatter, so I used a splatter screen.
- When the sauce is thick enough for you, taste to check the seasonings, and pour it into clean jars. Let it cool before refrigerating. It should keep at least a month in the fridge.
