Total Time
1hr 5mins
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!

Ingredients Nutrition

Directions

  1. 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!
  2. Peel and deseed roasted peppers, wearing plastic gloves.
  3. Peel tomatoes and garlic. I blanch my tomatoes til the skins crack and cool in cold water, then peel off the skin.
  4. In a food processor, process tomatoes and garlic until they're almost smooth.
  5. In a medium pot, combine pepper mixture and all other ingredients.
  6. Over medium heat, cook mixture until it reaches the consistency you want. (It thickens as it cooks).
  7. Let cool and pour into air tight storage containers.
  8. 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.
  9. If you are planning to use this for venison, add some Italian dressing to the mix!

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