Instructions: Melt butter in a large, heavy saucepan or deep-sided pot over medium heat. When melted, add onions and garlic and cook, stirring, until just softened, 4 to 5 minutes. Add water, chili sauce, ketchup, vinegar, brown sugar, mustard, salt, black pepper and cayenne. Stir well to blend.

Add lemon juice and 2 of the juiced halves to saucepan. Bring sauce to simmer and cook, uncovered, until sauce has thickened and is reduced to about 3 cups, 1 hour or longer. Remove from heat. (Sauce can be prepared 5 days ahead. Cool, cover and refrigerate.)

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