Yield: 1 Servings
|3 cups||Chopped Spanish Sweets from Idaho-Eastern Oregon|
|2 tablespoons||Minced garlic|
|6 tablespoons||Olive oil|
|6 cups||Tomato sauce|
|½ cup||Cider vinegar|
|½ cup||Brown sugar|
|2 tablespoons||Worcestershire sauce|
|2 teaspoons||Crushed red pepper flakes|
|2 teaspoons||Black pepper|
Saute onions and garlic in oil in a large saucepan over medium heat until softened. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer until slightly thickened, about 15 minutes. Serve warm. Makes 6 cups.
Posted on Kitmailbox 9/98 by JoAnn Pellegrino NOTES : This sauce accompanies the fried onion.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 12, 1998, converted by MM_Buster v2.0l.