Sauces
tbsp veg oil (25 mL)
1 large minced onion
2 cloves minced garlic
1 can tomato paste (5-1/2 oz/156 mL)
1/4 cup packed brown sugar (50 mL)
1 cup water (250 mL)
1/4 cup vinegar (50 mL)
2 tablespoons Worcestershire sauce (25 mL)
1 tablespoon Dijon Mustard (15 mL)
1/4 teaspoon freshly ground pepper (1 mL)
salt
Hot pepper sauce
In heavy saucepan, heat oil over medium heat; add onion and garlic and cook until tender. Add tomato paste, sugar, water, vinegar, Worcestershire, mustard, pepper, salt and hot pepper sauce to taste; mix well. Bring to boil; reduce heat and simmer for 5 min.
Use warm, or let cool, cover and refrigerate for up to 1 week. Transfer some of the sauce to small dish and use to brush over chicken during the last 5 to 10 min of grilling. Makes about 2 cups ( 500 mL) sauce, enough for about six 3-lb ( 1.5 kg) chickens.