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Fine Herbs Piccadilly Barbecue Sauce

2 garlic cloves, chopped fine
2 small onions, chopped fine
1 cup ketchup
1 cup chili sauce
1 cup piccadilly relish
2 cups red wine vinegar
1 bay leaf
1 tsp. freshly ground black pepper
1 tsp. coriander, crushed
1/2 tsp. dried sweet basil
2 tsp. oregano
4 tsp. chili powder
1 tsp. salt
2 cups boiling water
2 chicken bouillon cubes
2 tbsp. prepared Dijon Mustard
1/3 cup fresh lemon juice
Directions: Put all ingredients into a 4 quart saucepan. Heat to boiling, stirring frequently. Reduce heat to simmering and cook slowly while sitrring frequently, about 40 minutes. Strain sauce through a sieve using a wooden spoon to force most of the pulp through. Baste by using 1 cup of sauce to each 2 pournds of meat. Store leftover sauce in a tightly covered jar. Heat cold leftover sauce when ready to use again.
Source: KC Steak Company

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