1 onion, finely chopped
1/2 c. butter
1 (6 oz.) can tomato paste
1/2 c. Worcestershire sauce
1/3 c. lemon juice
1/4 c. honey
1/4 c. brown sugar
1 clove garlic
1 tbsp. salt
10 to 12 drops hot pepper sauce

Saute onion in butter in heavy skillet until transparent, but not brown. Add tomato paste, water, Worcestershire sauce, lemon juice, honey, brown sugar, salt and pepper sauce. Simmer on low heat for 1 1/2 hours. Makes about 1 1/2 pints. Can be refrigerated up to 3 weeks.