Cookout and BBQ, Sauces

CLONE OF THE TIGER

  • 8 ounces Pickled peppers
  • 15 ounces Tomato puree
  • 1/4 cup Brown sugar
  • 8 ounces Red wine vinegar
  • 3 ounces Louisiana Hot Sauce
  • 3 ounces Tomato sauce
  • 4 1/2 ounces Hickory BBQ sauce
  • 2 tablespoons Red pepper, crushed
  • 1/2 tablespoon MSG(Accent)
  • 1/2 teaspoon Garlic powder

    • Remove peppers from pickling juice. Save the juice.

    Blend the peppers until smooth and add back to the reserved juice.

    Add all other ingredients, heat to dissolve sugar.

    Bottle and store. This will make 2 cups.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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