Pancho Sauce

A tangy sauce that goes well with ground sirloin, cold shrimp or crab. The original recipe was developed by Chef "Pancho" at the London Chop House in Detroit. Makes 1 1/2 quarts and can be stored in refrigerator for months.

• Ready In: 1 hr
• Yields: 1 1/2 quarts

Ingredients

• 3  cups ketchup
• 1 3⁄4 cups chili sauce
• 1⁄4 cup dry mustard
• 1⁄4 cup horseradish
• 1⁄4 cup lemon juice
• 3  tablespoons white vinegar
• 2  tablespoons Worcestershire sauce
• 10  drops  hot pepper sauce
• 6  pepperoncini peppers, chopped
• 1 1⁄2 teaspoons ginger
• 1⁄2 cup mayonnaise
•  salt and pepper

Directions

1. Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally.
2. Add remaining ingedients, except mayo and stir well. Cook for 2 minutes.
3. Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use.
4. This sauce can be stored for several months in the refrigerator.