Title: Spicy Seafood Barbecue Sauce
Categories: Bbq Sauce Hot
Yield: 4 Servings

1/2	c	Peanut oil
6		Chopped garlic cloves
6		Diced medium onions
6		Scotch Bonnet, habanero or
		Thai chile peppers
		[presumably chopped]
1		Bay leaf
1		#10 can of pear tomatoes,
		Chopped
4		Domestic beers
2	qt	Veal or browned chicken
		Stock
2	tb	Ground cumin
2	c	Brown sugar
6	tb	Worcestershire sauce
3	tb	Cornstarch
1/2	c	Cold water

Saute the garic, onions, peppers and bay leaf in the oil over high heat in a large heavy saucepan until they start to carmelize. Add tomatoes, beer and stock, and reduce heat to mediuim high. Continue cooking until the mixture is reduced by 1/2, then add the cumin, sugar and Worcestershire. Combine the cornstarch with the water, and mix well. Add cornstarch mix to the rest of the sauce and boil for 5 minutes stirring well. Let cool before serving over above seafood.

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