12 ounces tomato paste
2/3 cup dark rum
1/2 cup white vinegar
1/2 cup molasses
4 garlic cloves - minced to a paste
2 tablespoons soy sauce
Caribbean Hot Pepper Sauce to taste

Place all ingredients in a blender and blend until a smooth puree forms.

Transfer to a small pot and bring to a quick boil. Immediately remove from heat, as overcooking will caramelize the molasses. Cool, pour into a jar and cover tightly. Refrigerate until ready to use.