2 tbsp. olive oil 1 1/2 c. finely chopped onions 2 tbsp. finely chopped garlic 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 1/2 c. red wine vinegar 1/4 c. Worcestershire sauce 1 tbsp. chili powder 1 tbsp. ground coriander 3 tbsp. lemon juice 1/4 tsp. red pepper flakes 1 tbsp. Tabasco sauce or to taste 2 tbsp. chopped fresh oregano or 1 tbsp. dried 2 tsp. ground cumin 2 bay leaves 4 sprigs fresh thyme or 1 tsp. dried 1 tsp. freshly ground black pepper 4 tbsp. honey Salt to taste Instructions 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. This sauce is good for any barbecued meat and keeps very well refrigerated. Yield: 5 cups.Perfect for cooking Goose or Duck.
