Ingredients
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2 carolina reaper pepper (seeds and ribs removed)
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2 (29 ounce) cans tomato sauce
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1 (20 ounce) can crushed pineapple in pineapple juice
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1 cup apple cider vinegar
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1 1/2 cups molasses
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1/2 cup Bourbon or 1/2 cup sour mash whiskey
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1 cup brown sugar
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1/4 cup Worcestershire sauce
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1 tablespoon garlic powder
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1 tablesppon black pepper
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1 tablespoon sea salt
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1 teaspoon ground mustard
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1 teaspoon liquid smoke
Instructions
- Puree peppers and pineapple with juice in blender until smooth.
- Combine all ingredients in medium sized stock pot.
- Bring to a boil, reduce heat to low and simmer for 1.5-2 hours stirring occasionaly.
- Once sauce has reached your desired thickness transfer to hot pint or 1/2 pint jars, leaving 1/2 inch headspace, secure lids and bands, process for 20 minutes in boiling water canning bath,.
- Remove from canner and allow to cool overnight-transfer any jars that do not seal to refrigerator-sealed jars can be stored for up to a year in a cool dry area. If you choose not to process the jars cool on counter for about an hour then transfer to fridge(use within 1 month).