6 CUPS KETCHUP
¾ CUP CIDER VINEGAR
½ CUP WORCESTERSHIRE
¾ CUP DARK BROWN SUGAR
½ CUP MOLASSES
¼ CUP HONEY
½ CUP YELLOW MUSTARD
2 TABLESPOONS TOBASCO
2 TABLESPOONS LIQUID SMOKE
1 TABLESPOON BLACK PEPPER
1 TABLESPOON CHILI POWDER
2 TEASPOONS GARLIC POWDER
1 TEASPOON GROUND ALLSPICE
¼ TEASPOON GROUND CLOVES
DUMP EVERYTHING BUT THE KETCHUP INTO A STAINLESS STEEL POT OVER MEDIUM HEAT AND SIMMER FOR ABOUT 5 MINUTES UNTIL EVERYTHING IS MIXED WELL AND HOT—STIR IN KETCHUP AND BRING TO A BOIL STIRRING CONSTANTLY UNTIL IT GETS DARK, THICK, AND RICH LOOKING. LET COOL AND PUT IN BOTTLES AND REFRIGERATE—WILL LAST A FEW MONTHS IN THE FRIDGE-----------
