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Chickasaw Hot Sauce
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    Chickasaw Hot Sauce

  • 4 cup ketchup
  • 1 1/2 cup molasses
  • 1/4 cup vinegar
  • 2 Tbsp Tabasco
  • 3 Tbsp Worcestershire
  • 1/4 cup lemon juice
  • 1 cup chopped onion
  • 3 cloves chopped garlic
  • 1/4 cup brown sugar
  • 1 tsp cayenne -- (1 to 3)
  • 3 Tbsp dry mustard (or 1 Tbsp ginger)
  • up to 2 cup water

    Mix everything in a large, heavy saucepan. Add water as needed to create a sauce with a cream-like texture. Bring to a boil, stirring constantly. Reduce heat, partially cover and simmer VERY GENTLY for 1 hour. Stir frequently. Add water if it gets too thick. This sauce freezes well in mason jars. Use as a base flavoring for chili, sloppy joes, dip for wings or barbecue sauce. It is easily modified to accommodate individual heat preferences.

    From: jeff l. wilcox, sundog7@fmtc.net
    Posted By: jeff l. wilcox, Via: Rec.food.recipes
    Post Date: Monday, May 29, 2000

    *BACK TO HOT SAUCE*






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