adapted from Ina Garten's Barefoot Contessa Cookbook
Ingredients
1 1/2cupschopped onion, 1 large
1tablespoonminced garlic, 3 cloves
1/4cupvegetable oil
1cuptomato paste
1cupcider vinegar
1cuphoney
1/2cupWorcestershire Sauce
1cupDijon Mustard
1/2cupsoy sauce
1cupHoisin Sauce, found in Asian section of grocery
2Tablespoonschili powder
1tablespoonground cumin
1/2tablespooncrushed red pepper flakes
Instructions
In a large sauce pan on low heat, cook the onion and garlic in the oil until the onions are translucent, but not browned. Add the rest of the ingredients, and simmer on low uncovered for about 30 minutes. Store any leftovers in refrigerator.
This makes a load of sauce, but will keep for weeks in the fridge.