Margie made this in a small batch to go on the lamburger/chicken buffet.  This one has a real bite!

Ingredients:

• 2 c soy sauce
• dash cayanne
• 1 Tab minced onion
• 1/4 c catsup
• 1/4 c marinara sauce
• 1/4 tsp horseradish
• 1/4 Tab Sriracha
• 1 Tab red wine vinegar
• 1/2 Tab balsamic
• 1/4 c peaches – diced with juice (peach nectar)
• 1/4 tsp smoked paprika
• 1 tsp chipolte adobo sauce pureed

Directions:

1. Put everything in a pan.
2. Simmer until onions are soft and sauce has thickened.

Serves:  makes about 2 cups

Source:   Margie Kleerup

Note: I puree a can of chiplote in adobo sauce and keep on hand in the refrigerator.  It has a more subtle bite than most of the peppers.