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1 onion, chopped
2 cups orange juice
4 cups catsup
1/2 cup fresh lime juice
1/4 cup cider vinegar
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoon crushed red pepper
2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons Tabasco
2 tablespoons tamarind paste, available at Indian and Asian groceries
2 tablespoons honey
2 1/2 sticks butter
Add the onion and 1/2 cup of the juice to a blender and puree until smooth.
Transfer to a medium size saucepan.
Add the remaining ingredients to the saucepan and bring to a boil.
Simmer for 25 to 30 minutes.
Set aside to cool.
Sauce keeps two weeks in fridge.
Vernalisa's Recipe Board
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