Makes 4-cups of sauce 1/2 cup oil 1 onion, finely chopped 1/2 green bell pepper, finely chopped 2 tsp minced garlic 1 bottle (16-oz) catsup 2 Tbsp cider vinegar 1/2 cup molasses 2 tsp hot pepper sauce 1/4 cup prepared yellow mustard 1/4 cup fresh lemon juice 1/2 cup firmly packed, dark brown sugar 4 Tbsp worchestershire sauce 1 tsp liquid smoke flavouring In a large, *non-aluminum* saucepan, add the oil and saute onion, green pepper and garlic, until soft (about 10 minutes). Add the remaining ingredients and simmer for about 20-30 minutes. Stir frequently so that the sauce doesn't burn. Let the sauce rest for at 24 hours in the refrigerator to allow the flavors to meld. Liquid smoke flavouring recreates the flavour of the authentic pit barbeque. Excellent for chicken!

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