I have made this a few times. Its good.
This was made at last years NEPASO
Ok here is what you will need. You can save the ketchup bottles for when the sauce cools down or use 5, 1 qt mason jars.
The wet items
3, 24 oz bottles of any kind of ketchup
1 qt of plain old vinegar
1 bottle tabasco
1-2 bottles of Wal Mart Grapette soda. I guess you can use other kind to. I normally use 1 bottle but have 2 just in case.
1 small baseball sz mustard.
The dry
1, 4 oz can black pepper
4 oz of garlic salt (not powder or granulated)
1/2 to 1 cup white sugar (depends on how sweet you like it) I used 1/2
4 oz of your fav chili powder.
Empty the ketchup into the pan.
Invert the bottles to get all the ketchup. After you have gotten the ketchup out.
Fill with the soda and swoosh around to get all the ketchup. Do this to all 3 bottles.
Now empty the ketchup/soda you swooshed into the pan.
Stir well and turn heat to med/high and add the qt of vinegar. Stir again to combine.
Now dump the 4oz can of black pepper, garlic salt, chili powder and sugar into a measuring cup or bowl. STIR POT AGAIN SO IT DONT BURN.
I use a whisk here when i add the dry. Whisk in very good.
Turn the heat to high and bring to a broil and stir/whisk to keep from burning. 10 Mins
Next add the bottle of mustard. Whisk this in very good. The color will change here.
Heat is still on high and your whisking.....RIGHT....GOOD Now add the Tabasco
Whisk in the Tabasco and lower the heat to simmer for 30 mins. The sauce will thicken here. Keep stirring/whisking.
I have found that the newer ketchup bottles dont hold up good to the heat so i save them for later.
Now pour the sauce into the mason jars.
You should have 5 qts. Now put lids and rings on.
The sauce does not need to be friged at any time due to the vinegar content. However if you feel safe in the fridge then go ahead. Sauce will keep until you sop it all up or give it away.
ENJOY
