I was discussing canning with a friend at work. She told me about a hot pepper jelly one of her friends had raved about as a grilling sauce. Sounds like some of the recipes here but with the addition of garlic or onion seasoning. I don't know if she uses powders/salts or chunks of onion/garlic. Anyone tried anything similar? Something I tried the other day was a jar of my apricot jam, I put finely chopped hot peppers, garlic, onion, and a splash of hot sauce. It was quite nice on chicken! Lori