This sauce has been in my family for as long as I can remember. It is versatile, add more heat i.e. jalapeno's or chilli peppers or just leave it as is. It's good on chicken, spare ribs, pork chops too. Enjoy
In a medium size pan, drizzle olive oil just to lightly coat, sauté garlic and onion just until translucent. Add all the rest of the ingredients, stir and simmer 30 minutes on very low heat. I put 3/4 of the cooked sauce to coat my chicken or pork or barbecue ribs and save the rest for dipping if wanted. If not wanted freeze or use all of the sauce if you like.