Best in the west barbecue sauce
8 servings
Ingredients
| Quantity | 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 |
Directions
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.