Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ teaspoon | Canola oil |
| ¼ cup | Chopped onion |
| 1 | Clove garlic, crushed |
| 1 can | (8-ounce) tomato sauce |
| 1 tablespoon | Brown sugar |
| 1 teaspoon | Crushed dried basil |
| 1 teaspoon | Dry mustard |
| ¼ teaspoon | Paprika |
| ¼ teaspoon | Coarse-grind black pepper |
| ⅛ teaspoon | Cayenne pepper |
| ⅛ teaspoon | Ground allspice |
| 1 | Lemon, Grated zest of |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Cider vinegar |
Heat oil in small heavy saucepan over medium heat. Add onion and saute until tender. Stir in garlic and cook 1 minute longer. Stir in tomato sauce, brown sugar, basil, dry mustard, paprika, black and cayenne peppers, allspice, lemon zest, lemon juice and vinegar. Bring to simmer over low heat and cook, covered, 15 minutes. Cool to room temperature. Makes 1 cup, enough for 8 chicken breasts or legs with thighs.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 26, 1997.