Anonymous Tue May 23 19:50:26 2006

1 bottle chili sauce

1 bottle catsup

1 large can tomato sauce

1 can stewed tomatoes

2 large onions

2 green peppers or better -- in bacon grease)

1 tablespoon liquid hickory smoke -- (optional)

2 tablespoon brown sugar

3 tablespoon vinegar (I use cider vinegar)

3 tablespoon Worcestershire sauce

1 tablespoon sweet basil

1 teaspoon crushed red pepper

2 dashes hot sauce

Saut� onions and peppers in a bit of oil. Simmer several hours. I cook in a cast iron pot for

about 4 hours. If you have space on your BBQ pit grill...put pot on the smoker for last hour. If

it thickens too much, you can dilute with a small can of V8 juice. Try this one. Got it years

and years and years ago from a Texan friend. This sauce may be varied to your personal

taste. Make it hotter by more red pepper or sweeter by more brown sugar. Keeps well in the

refrigerator or may be frozen. Great on beef, poultry and pork! Posted to the Bbq on July 7,

1998 by Heidi