| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
10 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; minced |
| 1 |
|
Clove (large) garlic; minced |
| 2 |
tb |
Oil |
| 1 |
|
Bottle (12-oz) chili sauce |
| 1 |
c |
Dry red wine |
| 1/2 |
c |
Cider vinegar |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Crushed rosemary or oregano |
| 2 |
ts |
Worcestershire |
| 2 |
ts |
Tabasco sauce |
| 1 |
ts |
Salt |
INSTRUCTIONS
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU>
Date: Sun, 28 Jul 1996 22:48:56 +0000
In a small saucepan saute onion and garlic in oil until tende. Stir in
remaining ingredients. Simmer, uncovered, stirring every 15 minutes or
until slightly thickened. Turn into hot, sterilized wide-mouth jars. Cover
tightly. Great as a basting sauce for pork or beef. Keeps refrigerated up
to 4 weeks. Makes 2 1/2 cups.
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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