Zippy Onion Relish

"At your next cookout, spoon this big-batch relish atop grilled franks, sausages, or hamburgers--"

3 large onions, finely chopped (3 cups)
2 tablespoons water
1/2 cup tomato sauce
3 tablespoons ketchup
1-1/2 teaspoons sugar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon crushed dried red pepper

In 2-quart saucepan, combine onions and water. Bring to boiling; reduce heat. Add tomato sauce, ketchup, sugar, oregano, salt, garlic salt, and red pepper. Cover and simmer about 20 minutes or until onions are just tender. Serve hot or chilled with meats. Store remaining sauce in refregerator for up to two weeks.--Mrs. Nancy L. Mosiello, Concord, N.H.

Makes 2-1/2 cups.

[recipe on the back of "Rhubarb Chutney Relish," clipped from "Better Homes and Gardens"]