Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | OLIVE OIL |
| 1 each | LARGE ONION |
| 1 each | LARGE GREEN PEPPER, CORED |
| 2 teaspoons | GARLIC POWDER |
| 1 cup | CATSUP |
| 1 cup | CHILI SAUCE |
| ¼ cup | BROWN SUGAR |
| 1 tablespoon | SOY SAUCE |
| 1 tablespoon | CIDER VINEGAR |
| 1½ teaspoon | DRY MUSTARD |
| 1 teaspoon | WORCESTERSHIRE SAUCE |
| ¼ teaspoon | RED CAYENNE PEPPER |
IN A 2 QUART SAUCE PAN, OVER MEDIUM HEAT, HEAT OIL, ADD IN ONION, GREEN PEPPER, AND GARLIC. COOK FOR 5 MINUTES. STIR OCCASIONALLY UNTIL VEGETABLES ARE TENDER. ADD REMAINING INGREDIENTS. INCREASE HEAT TO HIGH. BRING MIXTURE TO A BOIL. REDUCE HEAT TO LOW AND SIMMER, COVERED FOR 10 MINUTES UNTIL FLAVORS ARE BLENDED. COOL SAUCE THEN LADLE INTO A 1 PINT JAR. COVER TIGHTLY AND STORE FOR UP TO 2 WEEKS.