Yield: 10 Servings
|1 medium||Onion; minced|
|1||Clove (large) garlic; minced|
|1||Bottle (12-oz) chili sauce|
|1 cup||Dry red wine|
|½ cup||Cider vinegar|
|2 teaspoons||Crushed rosemary or oregano|
|2 teaspoons||Tabasco sauce|
From: Cheryl Miller <csmiller@...> 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 2½ cups.
EAT-L Digest 28 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .