Spicy Seafood barbecue sauce


	This was served at the Napa Valley Wine Auction, 1994, from Fred
	Halpert, chef of Brava Terrace in St. Helena, CA.
	[Note:  this seems like it makes a _lot_!  You might want
	to cut down the proportions.]

Makes enough for 20 skewers.  Serve over grilled scallops, shrimp, lobster,
tuna or swordfish.

1/2 cup 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 quarts veal or browned chicken stock
2 Tbs ground cumin
2 cups brown sugar
6 Tbs Worcestershire sauce
3 Tbs cornstarch
1/2 cup 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.
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html