This recipe comes to us courtesy of the "Spice of Life Cookbook" by Treva Davis (no longer in print).
4 tablespoons canola oil
3/4 cup onion, minced
4 cloves garlic, minced
30 ounces no salt tomato sauce
1 cup no salt catsup
4 tablespoons cider vinegar
4 tablespoons fresh lemon juice
4 tablespoons sweet vermouth
1/2 cup brown sugar, packed
4 tablespoons chili powder, no salt added
1 tablespoon dried parsely
2 teaspoons dry mustard powder
2 teaspoons paprika
1/4 teaspoon freshly ground black pepper
2 tablespoons dehydrated green and red bell peppers
Makes 9 Cups
Grind dehydrated green and red bell peppers in a blender until finely ground.
Add canola oil to a 5 quart Dutch oven and saute onion unti limp. Add garlic and cook 2 minutes. Add remaining ingredients and simmer on low 20-30 minutes until onion is tender and sauce has thickened.