2 crushed cloves garlic
1/4 c. salad oil
2 tbsp. finely chopped onions
1/2 c. tomato ketchup
2 tbsp. Worcestershire
1/2 c. dry white wine
2 tbsp. brown sugar
1/2 c. tomato puree or condensed tomato soup
5 tbsp. vinegar
3 red and green sweet peppers, finely chopped
1 green hot pepper or 1 heavy dash Tabasco
1 bunch chives, peeled but not chopped
2 tbsp. cooking butter, melted
1 tbsp. mixed mustard
1/2 c. rich chicken stock

Saute garlic in hot salad oil. Add onions and when pale yellow remove garlic. Add tomato ketchup, Worcestershire sauce, wine, sugar and remainder of seasonings. Bring to boil. Reduce heat, cover and simmer for 10 minutes. Cool and put in blender, if no blender is available remove wilted chive. Sauce can be used to marinate chicken.