Update my dinner status, I'm making this tonight.
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Servings: 24 Servings
Total Time (median): 0 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine vinegar, apple juice, mustard, onions, and garlic in a large NON-REACTIVE stockpot or saucepan. (I like to put the onions and garlic in a food processor or blender and make a puree. The finished sauce pours better, especially if you use some of the "squirt-type" dispenser bottles.) Bring to a light boil and reduce to a slow simmer, covered until onions are soft. Add other ingredients and simmer for an additional 15 minutes. Cool and bottle in smaller containers. Use as a marinade and basting sauce for pork and chicken. Must be refrigerated. Always shake well before using. Makes about 3 quarts of finished sauce.
NOTES:
1. When bringing to a boil, watch very carefully. For some reason, this sauce goes from "no boil" to "boil over" in nothing flat! My cabinet fronts under my stovetop are living testimony to this!!!
2. I like to use "recycled" catsup, mustard, or syrup bottles with this sauce. It makes basting on the grill much easier and can be used as a table dispenser for table use.
3. Be sure to use ALL the pepper and hot sauce called for. When cooked, the "heat" from all the peppers is significantly reduced, but the "flavor" is retained. If you like a really fiery sauce, add cayenne as you desire. I have used Habanero Peppers for additional spiciness, and while it makes a great sauce, the "dark" flavor of the Habanero, significantly changes the personality of the sauce.
