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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.
- 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® brand Chipotle Pepper Sauce (to taste)
- 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.