With all this, I still need to get some food into these boys without a lot of cooking or trouble. Hunter’s favorite grilled chicken legs are sweet with a spicy kick and with a side of Sunshine fruit salad, we are ready for the evening. It’s TINSEL time!!
1 tablespoon canola oil
1 onion minced/grated
2 cloves garlic grated
2 tablespoons tomato paste
1 1/2 ketchup
2 tablespoons honey1 10 oz. jar red pepper jelly
1/2 cup rice wine vinegar
2 tablespoons Creole mustard (grain mustard)
salt and pepper
Heat oil in a small saucepan over medium high heat. Add the onions and cook until caramelized. Add the garlic and tomato paste. Stir and cook for 2 minutes. Stir in the pepper jelly, vinegar and ketchup. Continue to cook and stir until the jelly is dissolved. Cook for an additional 5 minutes, then add the mustard and honey. Reduce the heat to medium low and simmer for 20 minutes. Season with salt and pepper.