Tangy Seven-Pepper Sauce

June 5, 2009 9:39:56 AM PDT
MAKES 6 CUPS
  • 4 cups ketchup
  • 2/3 cup cider vinegar
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 pound (1 stick) unsalted butter
  • 2 to 3 lemons, juiced (about 1/2 cup juice)
  • 4 limes, juiced (about 1/2 cup juice)
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons dried crushed red pepper flakes
  • 2 tablespoons Búfalo Chipotle Mexican Hot Sauce
  • 2 tablespoons Louisiana-style hot sauce
  • 2 tablespoons Toasted Mexican Pepper Blend (fresh toasted and ground ancho, chipotle and/or guajillo chiles)

Combine all of the ingredients in a medium nonreactive saucepan.

Gently simmer the sauce over medium heat for 20 minutes, stirring occasionally.

Store the sauce in an airtight container in the refrigerator for up to one week.


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