Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Red wine vinegar |
| 1 teaspoon | Freshly ground black pepper |
| 2 teaspoons | Salt, if desired |
| 1 teaspoon | Sugar |
| 1 \N | Bay leaf |
| 2 teaspoons | Chili powder |
| 1 teaspoon | Dry mustard |
| 1 teaspoon | Paprika |
| 1 teaspoon | Ground cumin |
Combine all ingredients in a flat dish and blend well.
Use the sauce both as a marinade and to baste meat and poultry, especially very fatty meats, such as duck or spareribs, when charcoal-grilled. YIELD: About ¾ cup.