1/2 c. water to liquefy onions
2 c. diced onions
3/4 c. molasses
1/2 tsp. garlic salt
1/4 c. liquid smoke
1 tsp. crushed red pepper
2 c. water
2 tsp. black pepper
1/4 c. lemon juice
1 c. brown sugar
1 1/2 c. vinegar (cider)
1 c. Worcestershire sauce
1 tsp. salt

Boil 10 minutes, stirring constantly, then add 2 bottles ketchup (32 ounce size). Bring to a boil and remove from heat. (For best results, reheat and cool several times.)

Note: Be sure not to use metal pan it will leave a taste (enamel is best).