Anonymous Tue May 23 19:21:20 2006

1/2 cup dark molasses

2 each green onions -- chopped

3 tablespoon coarse salt

3 tablespoon mustard dry

1 teaspoon paprika

1/4 teaspoon cayenne

1/2 teaspoon garlic powder

6 tablespoon tamarind extract

1 tablespoon kitchen bouquet

1 teaspoon pepper -- black

1/2 teaspoon fenugreek -- (Greek hay)

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1 teaspoon cloves -- ground

1/2 teaspoon cardamom seeds

1/4 teaspoon Tabasco sauce

6 ounces Rhine wine

2 ounces red wine

1 pint vinegar -- white

1 each caramel coloring as desired

Run all non liquid ingredients through a spice blender until they are a fine powder. Place

over low heat with half of vinegar and simmer 1 hour. Add the rest of the vinegar a little at a

time. Stir in Tabasco, wines, kitchen bouquet and coloring. Cook 3 minutes to dissolve.

Remove from heat. Pour into crock and let stand covered for 1 week. Strain through

cheesecloth six times. Keeps refrigerated, also freezes very well. Posted to the BBQ List by

Carey Starzinger on Jun 25, 1996.