Prep 45 mins
Cook 20 mins
This sounded so good and I love anything hot hot hot! Planning on this one for sure! Oh summer grillin' won't be comin' too soon! I found and marked this one this past winter in BBQ sauces, Marinades, and Rubs for Dummies! Oh this book is a keeper! I grow my own peppers so I am really looking forward to this one!
- 10 jalapeno peppers
- 5 fresh cayenne peppers
- 1 green bell pepper
- 2 banana peppers
- 4 roma tomatoes
- 2 garlic cloves
- 1 tablespoon creole seasoning
- 1⁄2 cup vinegar
- 1 cup water
- 1⁄2 lime, juice of
- 1 cup sugar, packed brown
- 1⁄4 cup granulated sugar
- 1⁄4 cup soy sauce
- 6 ounces tomato paste
- Roast jalapeno, cayenne, green pepper, and banana peppers (oven roasted method or on the grill. I do both and then wrap them in in foil and put them in a brown paper bag to sweat). They are roasted enough when the skins start to pucker all over and blacken!
- Peel and deseed roasted peppers, wearing plastic gloves.
- Peel tomatoes and garlic. I blanch my tomatoes til the skins crack and cool in cold water, then peel off the skin.
- In a food processor, process tomatoes and garlic until they're almost smooth.
- In a medium pot, combine pepper mixture and all other ingredients.
- Over medium heat, cook mixture until it reaches the consistency you want. (It thickens as it cooks).
- Let cool and pour into air tight storage containers.
- A little mix goes a long way, but the marinade keeps well in the fridge for a good long time, so this 3 cup batch is likely to last a while.
- If you are planning to use this for venison, add some Italian dressing to the mix!