Anonymous Tue May 23 19:49:28 2006

1/2 cup cider vinegar

1/4 cup water

1 cup chopped onion

1 small lemon, (unpeeled), cut into thin strips

1/4 cup light brown sugar -- packed

2 tablespoon prepared mustard

1 tablespoon Worcestershire sauce

2 teaspoons salt

1/4 teaspoon red pepper flakes -- crushed

1 dash hot pepper sauce

(like Texas Pete) to taste

1 cup tomato catsup

1/4 cup chili sauce

In a large sauce pan, mix the vinegar and water. Stir in the onion, lemon, sugar, mustard,

Worcestershire sauce, salt, red pepper flakes, and hot pepper sauce. Stir over

medium-high heat until the mixture comes to a rolling boil. Reduce the heat to low and

simmer, uncovered, for 20 minutes. Check and stir occasionally. Stir in the catsup and chili

sauce. Increase the heat and return the sauce to a full boil. Remove the sauce from the

heat and let cool about 15 minutes before using. This makes a great barbecue sauce for

brushing on steaks and chicken--use lemon strips and all! Cover and marinate in the

refrigerator for at least an hour before grilling. Baste the meat with additional sauce while

grilling. Serve hot off the grill with extra sauce for dipping. Yields about 1 pint. Source:

Contributed on-line by Cyndi Whitley.