1/2 c. vegetable oil
2 med. size onions, finely chopped
1 head garlic (15 to 18 cloves), finely chopped
1 1/2 tsp. salt
1 tsp. ground black pepper
1 tsp. paprika
1/4 tsp. ground red pepper
1 tsp. hot water
1/4 tsp. saffron threads
3 tbsp. red wine vinegar
2 1/2 c. canned tomatoes, crushed
2 1/2 c. ketchup
1/2 c. soy sauce
1/2 c. honey
1/4 c. firmly packed light brown sugar
2 tsp. tomato paste
2 tsp. Dijon style prepared mustard
1 tsp. lemon juice
1 tsp. hot red pepper sauce

1. In heavy 4 quart saucepan, heat oil over medium heat. Add onions, garlic, salt, black pepper, paprika and red pepper. Saute 5 minutes.

2. In small cup, combine water and saffron. Add to saucepan with vinegar. Cook over low heat 10 minutes.

3. Add tomatoes, ketchup, soy sauce, honey, brown sugar, tomato pate, mustard, lemon juice and hot pepper sauce to mixture in saucepan. Heat to boiling; simmer 1 to 1 1/2 hours, stirring occasionally to break up the tomatoes and to keep sauce from sticking to bottom of saucepan.

4. Serve sauce with barbecued beef. Sauce should not be brushed onto long cooking roasts during grilling because it will form a dark, crusty outer surface, but is good on quick cooking meats such as precooked ribs and chicken.