Categories: Sauces 
      Yield: 8 servings 
  
      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.