Atlanta’s Burning – A Six Pepper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Atlanta | 1 | Servings | ||
INGREDIENTS
| 1 | c | Heinz ketchup |
| 4 | T | French's worcestershire |
| sauce | ||
| 2 | T | Cider vinegar |
| 4 | T | Brown sugar |
| 1 | T | Dried onion, reconstituted |
| with water | ||
| 2 | t | McCormick's chili powder |
| 2 | t | Durkee's Red Hot |
| 1 | t | Salt |
| 1 | t | Black pepper |
| 1 | t | White pepper |
| 1 | t | Crushed red pepper |
| 1 | t | Paprika |
| 1/2 | t | Garlic powder |
| A lemon, Juice of |
INSTRUCTIONS
Mix all ingredients thoroughly and simmer for 15 minutes. This my "original" sauce. It has evolved quite a bit since the early days. Although seemingly with enough pepper to set you on fire, most folks think it is just right. Posted to recipelu-digest Volume 01 Number 625 by molony <molony@scsn.net> on Jan 28, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2346.6mg
Potassium: 263.6mg
Carbohydrates: 63.9g
Fiber: 2.3g
Sugar: 55.4g
Protein: 1.4g