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60+ Minutes |
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Cooked by: Chef / Last Modified: 1/31/2008 / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
2 Tablespoon(s) Olive Oil
1 1/2 Cup(s) Onions, finely chopped
2 Tablespoon(s) Garlic, finely chopped
1 Can(s) Tomatoes, crushed, 28 oz
1 Can(s) Tomato Paste, 6 oz
1/2 Cup(s) Red Wine Vinegar
1/4 Cup(s) Worcestershire Sauce
1 Tablespoon(s) Chili Powder
1 Tablespoon(s) Coriander, ground
3 Tablespoon(s) Lemon Juice
1/4 Teaspoon(s) Red Pepper Flakes
1 Tablespoon(s) Tabasco Sauce
2 Tablespoon(s) Oregano fresh or 1 tb dried
2 Teaspoon(s) Cumin, ground
2 Bay Leaves
4 Thyme sprig fresh
1 Teaspoon(s) Black Pepper, freshly ground
4 Tablespoon(s) Honey |
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