1/4 cup olive oil
3 tablespoons crushed garlic
1 chopped red onion
5 pureed sweet green, red, orange, and/or yellow peppers
2 pureed jalapeno peppers
2 pureed chile peppers
2 pureed scallions
2 – 29 ounce cans of tomato sauce
1 – l2 ounce can of tomato paste
1 cup brown sugar
1/4 cup chili powder
2 teaspoons cayenne pepper
1 teaspoon black pepper
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup brown mustard
1 teaspoon dry mustard
Cook the garlic, onions and peppers in olive oil until soupy.
And then add all the rest of the ingredients.
Cover and simmer on low for 1 hour.
Keep stirring it often so it doesn’t burn.
Refrigerate for a few days before you use it.
This allows the flavors to blend and mellow.