4 oz. chopped pimientos, undrained
1/4 cup chopped onion
1 tsp. crushed garlic
2 T olive oil
2 T red plum jam (couldn't find this- used plum preserves)
1 T brown sugar
1/4 cup lemon juice
1/4 tsp. dry mustard
pinch thyme
pinch cumin
pinch oregano
tsp. blackstrap molasses- couldn't findthis- just used molasses
tsp molasses

salt, to taste

Puree pinientos, onion, and garlic in food processor or blender. Add to pan with all other ingredients. Stir over medium heat until well blended. Continue to cook and stir until desired consistency, it will continue to thicken. Makes about 3/4 cup of sauce. Store unused protion in fridge in covered container.