- (1) Bermuda onion
- (2 tablespoons) vegetable oil
- (1) green pepper, seeded, chopped
- (2) ripe tomatoes
- (1/2 cup) catsup
- (1/2 cup) Barbecue sauce
- Peel and quarter onion and cut in thin slices. Heat oil in medium saucepan. Add onion and green pepper; cook until limp, about 5 minutes.
- Peel tomatoes, cut in half crosswise and squeeze gently to remove seeds. Chop coarsely and add to pan along with catsup and barbecue sauce. Cook gently until slightly thickened, about 5 minutes.
Serve hot or cold. Can be made up to 5 days in advance and refrigerated.