This grill sauce is famous, in certain circles. Not only does it lend a fiery, full-flavored note to grilled meats, but a splash of this savory red nectar also livens up any pizza or marinara sauce. It will quickly become a pantry essential. Though Chad has always freely given his recipe to friends and family who ask, we share it here now for the first time. The cat’s out of the bag, the sauce is on the grill.
The following recipe is calibrated just to fit into most blender pitchers to make 2 pints; but it can easily be doubled, or tripled, and canned all at once.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.
Remove the jars from the canner after 10 minutes processing and place them on a clean kitchen towel to cool. If all of your jars have sealed, place them in a cool dark place for up to 6 months. Jars that have not sealed should be refrigerated or consumed immediately.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. Keeping a great journal leads to delicious results! Get inspired by new recipes, expert articles and homemade food adventures in our Monthly Journal.