New Orleans Barbeque Sauce #2

1 ea Onion, large, chopped               3 c  Tomato puree
3 tb Oil                               1/2 c  New Orleans Molasses
3 ea Cloves garlic, minced             1/4 c  Vinegar
1 ts Dry mustard                         1 ds Angostura bitters
1 ts Thyme                               2 tb Worcestershire sauce
1 ts Oregano                             1 tb Salt
1/2 c  Water                               3 tb Brown sugar
1/4 c  Sweet pickle, chopped

Cook onion in oil over moderate heat until transparent.  Add minced garlic
and cook 1/2 minute.  Add remaining ingredients and bring to a boil. Simmer
10 minutes.  Makes an excellent sauce for chicken, spareribs, or
hamburgers.  Any leftover sauce can be stored in the refrigerator for later
use.

Note:  Angostura is a brand name of a type of bitters.  It is available in
many supermarkets OR many liquor stores. By Carey Starzinger
 on Oct 17, 1996