Lo-Salt, Lo-Fat Barbecue Sauce(For Any Fish, Fowl Or Meat, With Skin And Fat Off) - cooking recipe

Ingredients

1 (12 oz.) no salt tomato paste
1/2 c. dry white wine
1 Tbsp. dry mustard
2 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
dash of Tabasco sauce
1/4 c. brown sugar
1 Tbsp. mild chili powder
2 Tbsp. chopped yellow onion
juice of 1/2 lemon
2 tsp. liquid smoke

Preparation

Blend well.
Simmer 25 minutes.
This bubbles and splashes. Use deep pan.
May be refrigerated up to 11 to 12 days.
Makes about 1 quart.