1/4 tsp. allspice
1 tsp. Classic Red Hot Pepper Sauce
(more for more heat-less for less heat)
1/4 tsp. mace
1/4 tsp. black pepper
1/4 tsp. cinnamon
1/2 tsp. curry powder
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 cup white vinegar
1/3 cup dark molasses
1 cup ketchup
Sift together dry ingredients.
Combine hot sauce, vinegar, molasses, and ketchup. Add dry ingredients
and mix well. Store up to 3 weeks in refrigerator, up to 6 months in
Makes 2 cups of sauce.
Note: for best results brush liberally on food during final five
to six minutes of barbecue or broiling, as sauce may burn when cooking
on an open flame at high temperature. For extra flavor, add generously
on food after cooking or on the side. Also great as a dipping sauce for
wings, fries, etc.
Be sure to
try our West Indies Creole Hot Pepper Sauce! For an authentic taste of the Islands, use as a basting sauce during the last five to
ten minutes when grilling,