1 c. catsup
1/2 clove garlic, finely chopped
1 sm. onion, chopped
1/4 tsp. black pepper
1 tsp. Worcestershire sauce
2 tsp. pickled or fresh chili pepper
1/2 tsp. salt
1/2 c. water
1 tsp. sugar
1/2 tsp. dry mustard
1/2 sm. bay leaf

Measure all ingredients into a 2 quart saucepan. Heat to boiling, cover, reduce heat and simmer for 40 minutes. Stirring frequently, strain sauce through a coarse strainer forcing pulp into sauce. Turn into bowl and serve warm, over lamb, beef, pork, chicken or fish. Chill and cover left over sauce. Makes 1 1/2 cups.