Yield - 28 oz
2 Tbsp of Vegetable Oil
¼ Cup Minced Onions
2 Cloves of Garlic (minced)
4 oz Angostura 1919 Dark Rum
8 oz Guava Jam
16 oz Smoky BBQ Sauce
1 Tsp Cumin Powder
1 Tsp Paprika Powder
1 Tsp Chili Powder
8 Dashes of ANGOSTURA® orange bitters
4 Dashes of ANGOSTURA® aromatic bitters
1 ¼ Tsp Salt
¾ Tsp Black Pepper
Place a medium sauce pan over high heat and add the vegetable oil.
When heated, add the onion and garlic and sauté for 3 minutes.
Carefully add the dark rum to flambé, tilting the pot away from your face to prevent burns.
When flame dies down, stir gently and immediately add the guava jam.
Reduce heat to medium and cook until the jam has melted down in consistency.
Add the bbq sauce, cumin, paprika and chili powders. Stir to combine and let simmer for 8 to 10 minutes stirring occasionally to prevent aggressive bubbles from breaking the surface.
Add the bitters and stir. Taste and season with salt and black pepper to your desire.
Remove from stove and use this sauce as your basting bbq sauce for grilling meats, also to baste pork, chicken, beef and seafood when baking in the oven or even when using a charcoal pit.
*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.