Instructions: MAKES ABOUT 5 CUPS

IN A LARGE SAUCEPAN COMBINE ALL INGREDIENTS OVER MEDIUM HEAT. BRING TO A BOIL. REDUCE HEAT TO LOW, AND SIMMER UNCOVERED, FOR 20 TO 30 MINUTES, STIRRING FREQUENTLY OR UNTIL SYRUPY. TRANSFER MIXTURE TO A BLENDER OR FOOD PROCESSOR FITTED WITH A STEEL BLADE; PUREE UNTIL SMOOTH. REFRIGERATE UNUSED SAUCE UP TO 2 WEEKS.

USES: AS A TABLE SAUCE FOR DIPPING GRILLED SHRIMP, TOPPING HAMBURGERS OR MOST ANY MEAT, CHICKEN OR SEAFOOD.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.