This is good served with blackeyed peas! Or use like Salsa.

1	Tbls.	olive oil
1/3	cup	chopped onions
1	Tbls.	minced fresh chili peppers
1	clove	garlic, minced
3/4	cup	chopped roasted sweet red peppers
1	tsp.	paprika
1/2	tsp.	red-hot pepper sauce
1	tsp.	Worcestershire sauce
1	tsp.	mustard
1	tsp.	red wine vinegar
1	Tbls.	chopped, seeded lemon sections

• In a small skillet, heat oil. Add onions, chili peppers and garlic and sauté over medium heat for 4 to 5 minutes.
• In a blender, combine sauteéd vegetables, red peppers, paprika, hot pepper sauce, Worcestershire sauce, mustard, vinegar and lemons. Pureé until smooth, about 1 minute on high, stopping to scrape down sides.
• Cover and refrigerate overnight to blend flavors.

  Makes 1 cup