Anonymous Tue May 23 19:32:26 2006

saut?d onion

1 large can peeled tomatoes

white vinegar

cider vinegar

Louisiana dark molasses

orange juice

lime juice

lemon juice

dark brown mustard

2 dashes Tabasco sauce

beef rib rub

After simmering the whole thing for a few (2 to 4) hours, it is run through a puree sieve and

served up warm. Man is that a good sauce, especially if you make enough of it to age in the

refrigerator for a few weeks. (Don't ask me for the quantities because that varies every time

I make it! Just keep adding until its right.)