Bandana's Blues BBQ Sauce
	A versatile sauce suitable for basting or using at tableside as a
	dippin' sauce.
	1/2    cup canola oil
	1/2    cup brown sugar
	2      cups Spanish onions, diced
	2      cups red onions, diced
	1      bunch scallions, finely diced
	1      head garlic, peeled,finely chopped
	6      oranges, peeled, seeded, and chopped(prefer Blood Oranges)
	8      fresh plum tomatoes, peeled and pureed(or a one lb. can)
	2      cups tomato sauce
	1/2    cup Worcestershire sauce, Lea and Perrin preferred
	8      ounces tamarind sauce, like Pickapeppa or Blue Marlin
	3      whole lemons, juiced
	1/3    cup pepper, mixed freshly ground black and white
	1      cup cumin, whloe, toasted then ground
	1 1/2  teaspoons cayenne pepper
	1/3    cup Bandana's Pepper Sauce, XXtra Serious prefered OR your choice
	2      cups orange juice, fresh squeezed
	Heat the oil to smoking and add the brown sugar stirring
	constantly till it starts to thicken. Still stirring, first add
	all the onions and garlic. Now, turning down the heat,  add the
	oranges and tomato puree and simmer for 8 - 12 min. Add the
	tamarind,Worcestershire, and tomato sauces,also the lemon and
	orange juices,and reduce by 1/4. Add the ground black, white, and
	cayenne pepper and cook for 10 more minutes over low to medium
	heat. Now add Bandana's Serious Pepper Sauce of choice. Use right
	away or chill and use within 2 weeks. ENJOY !

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