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“This was in the Dallas Morning News credited to chef James Campbell at El Farol restaurant. He serves with grilled quail but says it goes well with any grilled meat. Times are a guess.”
READY IN:
25mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Add all the ingredients to a sauce pan on high heat and bring to a boil. Reduce heat and simmer until reduced by about half and then strain.

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