1 med. onion, chopped
1 clove garlic, chopped
1/4 c. oil
1 c. ketchup
1/4 c. cider vinegar (white)
1 tsp. chili powder
1/3 c. Worcestershire sauce
3 drops hot pepper sauce
2 tsp. salt
3/4 c. water

Saute onion and garlic in saucepan in 1 tablespoon of the oil. Add ketchup, vinegar, remaining oil, seasonings and water and bring to a boil. Keep hot if using as a basting sauce. Makes 2 1/2 cups. Enough to baste 4 to 5 chickens.