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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 tablespoon oil
1 ½ cups onion, chopped
2 tablespoon garlic, chopped
28 ounce can crushed tomatoes
6 ounce can tomato paste
½ cup red wine vinegar
¼ cup Worchestershire sause
1 tablespoon chili powder
1 tablespoon ground coriander
3 tablespoon lemon juice
2/5 teaspoon red pepper flakes
1 tablespoon Tabasco sauce
2 tablespoon oregano, or half dry
2 teaspoon cumin, ground
2 bay leaves
2 sprigs thyme, or 1 teaspoon dry
1 teaspoon black pepper
4 tablespoon honey
salt
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 sauce cool and use for basting. This sauce is good for any barbecued meat and keeps very well refrigerated.