Take the #7 and just use 1/2 - 1/3rd in a bowl...then make it yours.
Once you have a routine then reduce the store bought until it is all you.
I would say based upon previous thoughts on your tastes that this basic process would yield a desired result
1 cup #7 JD BBQ sauce or ketchup or ketchup and mustard or mustard
1 cup of the hot stuff
1 cup the sweet stuff
Hot stuff...adjust to taste of course
5-6 habanero chilies, sliced into rings or diced or mortar and pestled
2-3 cloves (toes) of garlic, minced or mortar and pestled
3-4 jalapeno chilies, sliced into rings or diced or mortar and pestled
1 tablespoon dried onion (NOT ONION SALT, which is an abomination)
Sweet stuff...adjust to taste
1/2 cup brown sugar
1/2 cup of preserves...I would say peach, but blackberry or even apple jelly would be nice...I would leave grape out of this for now unless you are a nutter for grape jelly
Put all three cups into a high wall pot (you are not reducing, just melding flavors), stirring often, med heat, covered...15mins or so...let cool.
Finish with taste...I omitted salt as there should be plenty, but salt to taste.
Use as is with chunks or blend smooth
Definitely something to try.
Oh, and I agree with onion salt being an abomination, and have to toss in garlic salt as well (though it's less of an abomination because, well, garlic). I hardly use salt at all, mainly because Tony Chacherie's has a LOT of it.
Onion powder and garlic powder are fine when you need a little of it but don't see the necessity in going out to buy an entire onion or garlic bulb.
Also, am I the only one that finds it highly annoying when someone refers to the entire bulb of garlic as a clove? Come on, folks... do a little research.
