Cindy Hamilton wrote:
>
> I reckon it's time to put forth my recipe, so that partisans
> of other styles can mock me without mercy.
>
> I never make it in quantities this small, but it's easy
> to scale up.
>
> 1 small onion, minced
> enough oil to sauté the onion
> 1 cup catsup
> 2 tablespoons lemon juice
> 2 tablespoons cider vinegar
> 2 tablespoons brown sugar (which I sometimes omit)
> 2 tablespoons Worcestershire sauce
> 1 teaspoon dry mustard
> a couple cloves of garlic, smashed (or more)
> powdered chipotle pepper, as much as you like (for me, a fair amount)
>
> Sautee the onions and garlic; add the other ingredients and cook
> down until thickened. The result should be tangy and spicy.
>
> From my notes on the recipe card, I usually make about a gallon
> at a time. I've got a couple of quarts in the freezer right now.

This sounds very worth trying, Cindy. Saved it in my recipe folder.
:-D