Best In The West Barbecue Sauce

• 1 Tbsp. olive oil
• 1 large onion, diced
• 1 large green pepper, diced
• 2 large cloves garlic, crushed
• 1 c. ketchup
• 1 c. chili sauce
• 1/4 c. light brown sugar
• 1 Tbsp. soy sauce
• 1 Tbsp. cider vinegar
• 1 1/2 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1/4 tsp. ground red cayenne pepper

1. In 2-quart saucepan, over medium heat, heat oil; add onion, green pepper and garlic.
2. Cook about 5 minutes, stirring occasionally until veggies are tender.
3. Stir in ketchup, chili sauce, brown sugar, soy sauce, vinegar, mustard, Worcestershire sauce and ground red pepper; increase heat to high.
4. Bring to a boil, reduce to low heat.
5. Simmer, covered, 10 minutes until flavors are blended, uncovering to stir occasionally.
6. Remove from heat, cool.
7. Ladle into 1 pint jars, refrigerate, tightly covered, up to 2 weeks.
8. Makes about 2 cups.

olive oil, onion, green pepper, garlic, ketchup, chili sauce, light brown sugar, soy sauce, cider vinegar, dry mustard, worcestershire sauce, ground red cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=424050 (may not work)