INGREDIENTS

2 tbsp butter

1/4 cup finely chopped yellow onion

1 clove Catch a Fire Jalapeno Garlic, pressed

1 cup Melinda’s Jalapeno Ketchup, Melinda’s Habanero Ketchup, or Melinda’s Naga Jolokia Ketchup depending on your heat level

1/4 cup firmly packed light brown sugar

1/4 cup freshly squeezed lemon juice

1 tbsp Worcestershire sauce

1 tbsp Il Primo Jalapeno Mustard

METHOD

In a small saucepan over medium heat, melt the butter. Add the onions and Catch a Fire Jalapeno Garlic and cook, stirring, until softened but not colored, about 3 minutes. Stir in the Melinda’s Jalapeno Ketchup, Melinda’s Habanero Ketchup, or Melinda’s Naga Jolokia Ketchup, sugar, lemon juice, Worcestershire, and Il Primo Jalapeno Mustard and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 to 20 minutes.

Use right away on Texas-Style BBQ Brisket, or let cool and store in an airtight container in the refrigerator for up to 2 weeks.