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Instructions
In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, about 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired.
Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree with an immersion or traditional blender-this will make the sauce thicker. Let cool. Keep your sauce tightly covered in the refrigerator for up to 2 weeks.
Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side.
Notes
***This stuff is absolutely delicious! I can’t always find it though. Substitute canned chiles or if you can find it. A sugarless jalapeno jelly, that’d be an excellent option.