I let this age several days, which allowed the vinegary flavor to mellow. It was very good indeed. I'll be making it for gifts come Christmas. I did make some changes: I halved the amount of vinegar (used water to make up the liquid volume) and substituted balsamic instead of distilled white. I used lime instead of lemon juice. I diced the onions and carmelized half of them before adding to the sauce. I used half the amount of sugar and used tomato paste instead of ketchup (I really don't like sweet BBQ sauce).

Reviewed On: Mar. 16, 2009