Cajun Sauce - cooking recipe

Ingredients

4 (18 ounce) bottles kraft hickory smoke barbecue sauce
2 ounces cayenne pepper
1 medium onion
1 large green pepper
butter

Preparation

Chop onions and green peppers into very small chunks.
Sautee onions and peppers in butter until tender but still somewhat crisp.
While onions and peppers are cooking, dump the BBQ sauce and cayenne pepper into a bowl and mix thoroughly.
Drain onions and peppers, and mix them in with the other ingredients.
Refrigerate in a sealed container for at least two hours to allow the cayenne pepper permeate the sauce. The longer, the better. I typically leave it to steep overnight.