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.