2 tb Olive Oil

1 1/2 c Onions, finely chopped

2 tb Garlic, finely chopped

1 cn Tomatoes, crushed, 28 oz

1 cn Tomato Paste, 6 oz

1/2 c Red Wine Vinegar

1/4 c Worcestershire Sauce

1 tb Chili Powder

1 tb Coriander, ground

3 tb Lemon Juice

1/4 ts Red Pepper Flakes

1 tb Tabasco Sauce

2 tb Oregano fresh or 1 tb dried

2 ts Cumin, ground

2 Bay Leaves

4 Thyme sprig fresh or 1 ts

-dry 1 ts Black Pepper, freshly ground

4 tb Honey

1 Salt

Servings: 8 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 the sauce cool and use for basting. Refrigerates well. Makes 5 cups. From The Gazette, 91/08/14,typed by James Lor.