Combine first seven ingredients in a small saucepan. Stir in enough vinegar to make a paste. Combine molasses, ketchup, mustard, oil and remaining vinegar; add to herb paste. Bring to a boil, stirring constantly.

Reduce heat and simmer 10 minutes. Remove from heat; cool completely. Pour into a glass jar; cover tightly. Store refrigerated for up to 3 months. Baste over chicken, turkey, ham or hot dogs.

Yields: 4 cups From:

From: "Taste of Home" Magazine but recipe from "Barbecuing and Sausage-Making Secrets"
Posted By: Debbie Carlson - Cooking Echo
Post Date: Mon, 21 Aug 2000