7 cups chopped onions
1 gallon ketchup
1/2 gallon water
2 cups chili powder
4 Tablespoons dry mustard (1/4 cup)
20 ounces Worcestershire sauce (2-1/2 cups)
2 teaspoons chopped fresh garlic
1 gallon red wine vinegar
4 pounds dark brown sugar
2.7 cups paprika
12 bay leaves
2 cups red crushed pepper
Combine all ingredients in large container. Bring to a boil and turn off immediately. Do not cook after boiling point! The sauce will be very thin. Cool and put into containers with tight-fitting lids. Store for 30 days to age. When ready for use, leave open only what will be used. Once sauce is opened to the air, it will thicken immediately. Use on the associated Pork Loin recipe, or also great on chicken, beef, shrimp, etc.