Cajun Sauce
Ready In: 2 hrs 30 mins
Serves: 150
Yields: 5 pints
Ingredients
- 4 (18 ounce) bottles kraft hickory smoke barbecue sauce
- 2 ounces cayenne pepper
- 1 medium onion
- 1 large green pepper
- butter
Directions
- Chop onions and green peppers into very small chunks.
- Sautee onions and peppers in butter until tender but still somewhat crisp.
- While onions and peppers are cooking, dump the BBQ sauce and cayenne pepper into a bowl and mix thoroughly.
- Drain onions and peppers, and mix them in with the other ingredients.
- Refrigerate in a sealed container for at least two hours to allow the cayenne pepper permeate the sauce. The longer, the better. I typically leave it to steep overnight.
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