1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon dry sherry oregano
1 teaspoon dried basil
1 teaspoon ground allspice
1 teaspoon dried sage
1 teaspoon paprika
1 green bell pepper, chopped
1 teaspoon salt, or to taste
1 cup granulated sugar
1 cup distilled white vinegar
1 teaspoon dried tarragon
In a medium saucepan, heat onion, garlic, sauteing in olive oil over medium heat until browned and crisp. Remove from heat and stir in sherry oregano, basil, allspice, sage, paprika, bell pepper, salt, sugar, vinegar, and tarragon. Reduce temperature to low heat and simmer for 1 to 4 1/2 hours. Let sauce cool and garnish.