• 1/4 cup vegetable oil
• 1 cup minced onion
• 1/2 cup minced green pepper
• 1 jalapeño pepper, seeded and minced
• pinch of Kosher salt
• pinch of freshly ground black pepper
• 2 tablespoons minced garlic
• 1 can (28 ounces) tomato sauce
• 2 cups ketchup
• 1 cup water
• 3/4 cup Worcestershire sauce
• 1/2 cup cider vinegar
• 1/4 cup fresh lemon juice
• 1/4 cup molasses
• 1/4 cup Tabasco sauce or other cayenne pepper sauce
• 1/4 cup spicy brown mustard
• 3/4 cup dark brown sugar, packed
• 1 tablespoon chili powder
• 1/2 teaspoon ground allspice
• 1 tablespoon liquid smoke (optional)

Heat oil in a large saucepan over medium high heat. Add onions, green pepper, and jalapeño, season with salt and pepper, and cook until soft and golden. Add garlic and cook for one more minute. Add remaining ingredients except liquid smoke and bring to a boil. Lower heat and simmer for 10 minutes. Add liquid smoke if desired and allow to cool. Pour into glass containers, cover, and store in refrigerator until ready for use. Makes 6 to 7 cups.