Zesty Barbecue Sauce

• 4 cups finely chopped onion
• 3/4 cup salad oil
• 8 cups tomato sauce
• 1 cup cider vinegar
• 1 cup fresh lemon juice
• 3/4 cup Worcestershire sauce
• 1/2 cup firmly packed brown sugar
• 1/2 cup prepared mustard
• 1 to 2 teaspoons hot pepper sauce
• 4 cloves garlic, crushed
• 2 bay leaves, crushed
• 1 tablespoon chili powder

1. Saute onions in hot oil until tender; do not brown.
2. Stir in remaining ingredients; bring to boil.
3. Reduce heat and simmer, uncovered, 45 to 60 minutes, until mixture begins to thicken.
4. Cool and pour into pint jars with tight-fitting lids.
5. Store in refrigerator.
6. Keeps a year.
7. Use as you would any barbecue sauce: to grill poultry, beef, pork; to mix with ground beef to make barbecued beef.
8. Or just as a sauce spooned over roasted or broiled meats.

onion, salad oil, tomato sauce, cider vinegar, lemon juice, worcestershire sauce, brown sugar, mustard, hot pepper, garlic, bay leaves, chili powder

Taken from cooking.nytimes.com/recipes/5959 (may not work)