In a saucepan, cook onions in oil over moderate heat until tender. Stir in
garlic, red pepper flakes and chile powder, and cook for one minute. Add
ketchup, beer, vinegar, water, brown sugar, mustard, Worcestershire sauce,
salt, black pepper, and Tabasco sauce, stirring to combine. Partially cover
and simmer until slightly thickened, 15 to 20 minutes. Taste and adjust
seasoning, if necessary, with Tabasco sauce. Remove sauce from heat and
allow to cool completely. Sauce can be refrigerated for two to three weeks
or frozen for up to a month. Yields about 2 cups.
Posted to recipelu-digest Volume 01 Number 669 by ncanty@juno.com (Nadia I
Canty) on Feb 1, 1998
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