1/4 cup sodium reduced ketchup
3 Tablespoon cider vinegar
1 Tablespoon ready made white horseradish
1 clove of garlic
1/8 teaspoon dried thyme
1/4 teaspoon pepper

In a small sauce pan combine ketchup, vinegar, horseradish, garlic & thyme mix well bring to a boil over medium-low stirring frequently, until thickened about 5 minutes remove from heat & stir in pepper

1/4 cup vegetable oil
1 cup minced onions
1/2 cup minced green peppers
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons minced garlic
1 (28 ounce) can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)

Pour the oil into a large saucepan over medium-high heat.
After oil has heated, add the onions, green peppers, and jalapenos and stir.
Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
Bring to a boil, then lower the heat so the sauce simmers.
Simmer for 10 minutes.
Turn off heat, add the Liquid Smoke and let the sauce cool.
Pour it into a container, cover, and store in the fridge until ready to use.

Mix and Simmer for about a half hour before adding to Pork