This sauce was born in the Birmingham Curry Center when it was located in the center of the city. Arthur C. Throovest was involved in one of the cabaret clubs and on rest nights he helped in the kitchen. It was evident that the best and most expensive dishes used salsa accompaniments that had taken weeks to mature. This was the thought behind this flavorful and deep dish.

Take a very large pot. Fill it halfway with chopped onions and about half again with finely chopped garlic. Then add a half pint of olive oil and a half pound of butter. Cook this vigorously until the contents begin to brown. Then add 2 jars of liquid yogurt.

Now add a bottle of the fullest and deepest red wine you can afford. Stir and stir and stir. Add about a cup and a half of coarsely ground dried chili, 3 tablespoons of ground coriander, and 2 tablespoons of ground cumin. Stir and cook over low heat. Add 2 teaspoons of salt.

Next, add half a pint of tomato puree and the juice of one lemon. Fill up to 2 inches from the top with water. Now simmer for at least 2 weeks. The principle here is the same as for the French onion soup. The onions eventually break open and turn dark brown. In fact, this hot sauce turns almost black after a while. 

To be safe, remove it from the stove each night and wrap the pot in old blankets or towels. If you use enough insulation, it won't take long to reheat the next day.

Surprisingly, the heat goes from a fierce and spicy attack to a deep, dark and rich flavor. It works brilliantly on barbecues, as a garnish for fish or steak and is fabulous simply served with fried rice and peas.

You can visit [https://nationalculturists.org/best-hot-sauces/] to explore more fascinating and interesting recipes.