| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 8 | Servings | ||
INGREDIENTS
| 2 | T | Olive Oil |
| 1 1/2 | c | Onions, finely chopped |
| 2 | T | Garlic, finely chopped |
| 1 | Tomatoes, crushed 28 oz | |
| 1 | Tomato Paste, 6 oz | |
| 1/2 | c | Red Wine Vinegar |
| 1/4 | c | Worcestershire Sauce |
| 1 | T | Chili Powder |
| 1 | T | Coriander, ground |
| 3 | T | Lemon Juice |
| 1/4 | t | Red Pepper Flakes |
| 1 | T | Tabasco Sauce |
| 2 | T | Oregano fresh or 1 tb dried |
| 2 | t | Cumin, ground |
| 2 | Bay Leaves | |
| 4 | Thyme sprig fresh or 1 ts | |
| dry | ||
| 1 | t | Black Pepper, freshly ground |
| 4 | T | Honey |
| 1 | Salt |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 355.5mg
Potassium: 470.9mg
Carbohydrates: 22.1g
Fiber: 3.3g
Sugar: 14.2g
Protein: 2.6g