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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipie just won second place at the local county fair. It's a little sweet, a little tangy, and you can adjust the heat to your liking. Goes good as a glaze or a dipping sauce. Ingredients:
1 (15 ounce) can tomato sauce |
2 1/2 cups catsup |
1 cup cider vinegar |
2 cups water |
1/4 cup worcestershire sauce |
2 1/2 cups honey (i used buckwheat because of its sharper flavor) |
3 tablespoons liquid smoke (i used hickory but other flavors would work) |
4 tablespoons granulated onion |
2 tablespoons granulated garlic |
2 tablespoons celery salt |
1/2 tablespoon cinnamon |
3 tablespoons salt |
tabasco chipotle pepper sauce (to taste) |
Directions:
1. Combine wet ingredients in a non reactive sauce pan or stock pot, Bring to a low simmer, stirring regularly. Add dry ingredients. Stir to incorporate. Bring to low boil and reduce until the sauce sticks to the back of a spoon. Add tabasco to taste. Sauce may be canned or kept in the refrigerator for up to two weeks. Makes about 5 pints.
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