Cheri's Spicy Barbeque Sauce -

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Cheri's Spicy Barbeque Sauce

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By Cheri Sicard

Posted July 23rd, 2007

This article is reprinted with permission from Food Festivals of Texas: Traveler's Guide and Cookbook (Food Festivals), by Bob Carter, (1999, Three Forks)

Food Festivals of Texas: Traveler's Guide and Cookbook (Food Festivals)

Servings:	12
Author Notes:	I came up with the recipe for this spicy thick and chunky barbeque sauce for inclusion in Bob Carter's wonderful book "Food Festivals of Texas -- Travelers Guide and Cookbook." While it works great for the traditional grilled foods like chicken, ribs or steak, I've also used it with great success on fish, especially salmon, and grilled vegetables of all kinds
Ingredients:	1 tablespoon garlic, minced or pressed 1 large onion, finely chopped 1 1/2 tablespoons olive oil 1 can (14 ounces) crushed tomatoes 1/3 cup tomato paste 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 1 1/2 teaspoons (more or less to taste) hot sauce 1 bay leaf 1 tablespoon dried oregano 1/4 teaspoon (more or less to taste) crushed red pepper 1/2 teaspoons dried thyme 1 teaspoon lemon juice 1 teaspoon lemon zest 1/4 cup honey
Instructions:	Makes about 3 cups Sauté onion and garlic in olive oil for about 3-5 minutes, or until tender. Stir in remaining ingredients and bring to a boil. Lower heat and simmer for about 30 minutes, stirring frequently. Use for basting foods at the end of grilling or as barbecue sauce on the side.