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“This is wonderful on hot dogs and hamburgers, it's even good on sandwiches, and will keep in the fridge for about a week or so. Plan ahead the sauce needs to chill overnight before using. You will really like this! If you love heat, then increase jalapeno peppers and the hot sauce.”
24hrs 30mins
3 cups (approx)

Ingredients Nutrition

  • 1 12 lbs sweet onions, halved lenghwise and sliced
  • 14 cup cooking oil (you might have to use more than 1/4 cup)
  • 1 medium green bell pepper, cut into strips
  • 2 jalapeno peppers, halved, seeded and thinly sliced (can use more or less)
  • 34 cup store-bought chili sauce
  • 2 -4 teaspoons hot sauce (I use President's Choice brand Louisiana hot sauce, it comes in a 6 ounce bottle)
  • 1 tablespoon honey (or to taste)
  • salt (I use about 1/2 teaspoon)
  • black pepper
  • 12 teaspoon cinnamon
  • 18 teaspoon clove


  1. In a large skillet cook onion, covered in hot oil for about 20 minutes over medium heat, stirring occasionally (reduce heat to medium-low if onions begin to brown).
  2. Add in the bell pepper and jalapeno peppers; cover with a lid and cook for 5 minutes, or until peppers are just tender.
  3. Add in all remaining ingredients; mix to combine and bring to a boil; reduce the heat and simmer uncovered for about 5 minutes.
  4. Cool to room temperature.
  5. Refrigerate overnight beofre using.

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