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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.
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.
