Outstanding! Pappy works.
3 cans tomato juice
2 12oz cans tomato paste
2 large onions chopped
3 tbs cummin
1 tbs paprica
1 tbs chili powder
2 tbs garlic powder
1 tbs salt
2 cups cider vinegar
1 tbs ginger
1 tbs cinnamon
2 tbs oregano
1 tbs nutmeg
1 tbs basil
1/2 cup texas pete hot sauce
8 oz corn syrup
12 oz maple syrup
2 cups brown sugar
mix all ingredients except syrup and brown sugar
I simmer and reduce this down until its the thickness you like.thinner works well for mop sauce.When it is thickness desired I add sugar and syrup.I then put in hot jars ,put lids on and process in boiling water bath for 10 minutes.
If I am making it into a wing sauce I add 3 dried ghost peppers,4 dried habenaro peppers and 6 dried serrano peppers.adjust that to your taste.crush them and add to pot while it is simmering. I usually reduce it down a little thicker for wing sauce and process it the same
Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User Cast Iron last edited by
RON PARRISH looks great, especially as a wing sauce. Looking forward to trying.
Excellent - Thanks for sharing
RON PARRISH Thanks for sharing, what do you like to put it on? I have certain BBQ sauces I use for chicken and some for pork, what is this best on?
I use it just about everything! really good on chicken and ribs
Ron, what oz size is the 3 cans of tomato juice?
DennyO 46 OZ
3 - 46 oz cans or a total of 46 oz, just to clarify? tyia
DennyO 3 - 46 OZ Cans .it will yeild about 6-1/2 quarts of sauce.sorry about late reply but for some reason i couldnt reply on friday.Tried several times
RON PARRISH I see now what happened! I made a batch my self this weekend and did some baby backs!Good stuff
I could not do anything on here over the weekend as well! Appears to be fine now.
DennyO Yep, part of the rollout of new websites jitters. The backend at times does have issues that cannot be planned no matter how well “the plan” was designed. They’ll get it. Been there, done that in many previous lives.