Preparation:
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. |
