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2 tb BUTTER 1 tb DIJON MUSTARD
2 ea MEDIUM ONIONS, SLICED 1 ts GRATED LEMON RIND
3 ea CLOVES GARLIC, MINCED 1/2 c SUGAR
1/4 c SUNFLOWER OIL 1 tb HORSERADISH
2 c KETCHUP 2 ts CUMMIN POWDER
1/3 c CIDER VINEGAR 3 tb CHILI POWDER
1/3 c LEMON JUICE 3 tb HOT SAUCE
1/4 c WORCESTERSHIRE SAUCE 1 x SALT TO TASTE
1/3 c DARK CORN SYRUP
12 servings
In A Large Sauce Pan, Melt Butter And Saute Onion And Garlic For About 5
Minutes. Add All Remaining Ingredients And Mix Well. Bring To A Boil.
Reduce Heat And Simmer For 30 Minutes Or Until Sauce Thickens.
2 ea MEDIUM ONIONS, SLICED 1 ts GRATED LEMON RIND
3 ea CLOVES GARLIC, MINCED 1/2 c SUGAR
1/4 c SUNFLOWER OIL 1 tb HORSERADISH
2 c KETCHUP 2 ts CUMMIN POWDER
1/3 c CIDER VINEGAR 3 tb CHILI POWDER
1/3 c LEMON JUICE 3 tb HOT SAUCE
1/4 c WORCESTERSHIRE SAUCE 1 x SALT TO TASTE
1/3 c DARK CORN SYRUP
12 servings
In A Large Sauce Pan, Melt Butter And Saute Onion And Garlic For About 5
Minutes. Add All Remaining Ingredients And Mix Well. Bring To A Boil.
Reduce Heat And Simmer For 30 Minutes Or Until Sauce Thickens.