In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you cant stand the wonderful smell of the sauce any longer. Now let me tell you, this is what I call barbecue sauce. (The habanero may be left out if youre a wimp.) Will keep for two weeks or so in the fridge. Posted to MM-Recipes Digest V4 #241 by email@example.com (Roy) on Sep 11, 1997
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|Serving Size: 1 Serving (1129g)|
|Recipe Makes: 1|
|Calories from Fat: 848 (64%)|
|Amt Per Serving||% DV|
|Total Fat 94.2g||126 %|
|Saturated Fat 58.6g||293 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 244mg||75 %|
|Sodium 1220.6mg||42 %|
|Potassium 2219mg||58 %|
|Total Carbohydrate 100.6g||30 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 95.9g|
|Protein 7.6g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1334
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