1/2 Large Vidalia Onion Diced
5 Red String Mexican Chili Peppers chopped fine
Saute onion and peppers on Medium heat in
1 & 1/2 Tbls Olive Oil until soft but do not brown, Add
3/4 or 1 cup water Plus
6-oz can of pure Tomato paste <tomatos only nothing added> Plus
2 Tbls Apple Cider Vinegar
Reduce Heat to Very Low Simmer – stir often.
Optional. Just prior to basting the meat, add to the sauce 1/4 Tsp Sea Salt and 1/2 Tsp corn starch as thickening agent and stir (add this only if you don’t mind a little salt and sugar, but I think it’s sweet enough as is).
Baste the grilled meat just prior to the last 10 minutes on the grill