| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil |
| 1 1/2 |
c |
Onions, finely chopped |
| 2 |
tb |
Garlic, finely chopped |
| 1 |
cn |
Tomatoes, crushed, 28 oz |
| 1 |
cn |
Tomato Paste, 6 oz |
| 1/2 |
c |
Red Wine Vinegar |
| 1/4 |
c |
Worcestershire Sauce |
| 1 |
tb |
Chili Powder |
| 1 |
tb |
Coriander, ground |
| 3 |
tb |
Lemon Juice |
| 1/4 |
ts |
Red Pepper Flakes |
| 1 |
tb |
Tabasco Sauce |
| 2 |
tb |
Oregano fresh or 1 tb dried |
| 2 |
ts |
Cumin, ground |
| 2 |
|
Bay Leaves |
| 4 |
|
Thyme sprig fresh or 1 ts dry |
| 1 |
ts |
Black Pepper, freshly ground |
| 4 |
tb |
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
A Message from our Provider:
“Jesus: Never-ending fulfillment”