2 tb Olive Oil 1 1/2 c Onions, finely chopped 2 tb Garlic, finely chopped 1 cn Tomatoes, crushed, 28 oz 1 cn Tomato Paste, 6 oz 1/2 c Red Wine Vinegar 1/4 c Worcestershire Sauce 1 tb Chili Powder 1 tb Coriander, ground 3 tb Lemon Juice 1/4 ts Red Pepper Flakes 1 tb Tabasco Sauce 2 tb Oregano fresh or 1 tb dried 2 ts Cumin, ground 2 Bay Leaves 4 Thyme sprig fresh or 1 ts -dry 1 ts Black Pepper, freshly ground 4 tb Honey 1 Salt Servings: 8 Heat the oil in a saucepan and add the onions. Cook, stirring until wilted. Add the garlic, cook briefly and add the remaining ingredients. Bring to a simmer and cook, stirring often, about 30 minutes. Let the sauce cool and use for basting. Refrigerates well. Makes 5 cups. From The Gazette, 91/08/14,typed by James Lor.
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