Title: Best in the West Barbecue Sauce
Categories: Sauce
Yield: 8 Servings
| 1 | tb | OLIVE OIL |
| 1 | | LARGE ONION |
| 1 | | LARGE GREEN PEPPER, CORED |
| 2 | ts | GARLIC POWDER |
| 1 | c | CATSUP |
| 1 | c | CHILI SAUCE |
| 1/4 | c | BROWN SUGAR |
| 1 | tb | SOY SAUCE |
| 1 | tb | CIDER VINEGAR |
| 1 1/2 | ts | DRY MUSTARD |
| 1 | ts | WORCESTERSHIRE SAUCE |
| 1/4 | ts | 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.