Type what you have

Ingredients

• ✓ cider vinegar
• brown sugar
• hot sauce
• molasses

Instructions

1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Ingredients

• ✓ cider vinegar
• red onion
• sugar
• salt

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Ingredients

• ✓ cider vinegar
• salt
• cayenne pepper
• red pepper flake
• brown sugar
• hot pepper sauce

Instructions

1. 1 Mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce in a large bowl. Stir until salt and brown sugar have dissolved.
2. 2 Cover and let stand at least 3 hours before using as a basting sauce or serving on meat.

By Lori

Ingredients

• ✓ cider vinegar
• ketchup
• water
• sugar
• salt
• chili powder

Instructions

1. 1 In a medium bowl or bottle, combine the vinegar, ketchup, water, sugar, salt and chili powder. Mix well and store in the refrigerator until ready for use.

By LAFLINT

Ingredients

• ✓ cider vinegar
• mango
• pineapple
• white sugar
• liquid pectin
• habanero chile

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine mangoes, pineapple, and vinegar in a stockpot over medium-high heat; simmer. Mash mangoes and pineapple with a potato masher to a chunky consistency; stir in sugar until dissolved.
3. 3 Stir liquid pectin and habanero halves into mango-pineapple mixture; bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes. Remove habanero halves; discard 6 halves and chop 2 halves. Stir chopped habaneros back into jam.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TheSlyBear

Ingredients

• ✓ cider vinegar
• egg
• vegetable oil
• salt
• poultry seasoning
• black pepper

Instructions

1. 1 Whisk egg in a medium bowl; gradually drizzle in oil while continuing to whisk until well combined and emulsified. Whisk in vinegar, salt, poultry seasoning, and black pepper.
2. 2 Set some sauce aside for basting while grilling; refrigerate until ready to use. Pour remaining sauce into a shallow baking dish; add chicken and toss to coat with marinate. Cover the dish; marinate in the refrigerator, 4 hours to overnight.

By Kathy

Ingredients

• ✓ cider vinegar
• egg
• heavy cream
• sugar
• mustard powder
• salt

Instructions

1. 1 Mix together beaten eggs, cream, vinegar, sugar, mustard powder, and salt in a large bowl using an electric mixer until smooth and creamy.
2. 2 Bring a medium saucepan of water to a boil. Place the bowl over the saucepan and cook sauce over boiling water, stirring constantly, until thickened, about 20 minutes.

By Pam Garger

Ingredients

• ✓ cider vinegar
• ketchup
• corn oil
• white sugar
• jalapeno pepper
• garlic
• oregano

Instructions

1. 1 Combine ketchup, corn oil, cider vinegar, and sugar in a large pot over medium-high heat until sugar is completely dissolved; bring to a boil, then stir in jalapeños. Reduce heat to low; simmer for 10 minutes. Stir in garlic and oregano until incorporated.
2. 2 Inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapeños are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jalapeño mixture into 10 hot, sterilized pint jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
5. 5 Remove jars from the stockpot and set aside, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area. Refrigerate any unsealed jars.

By Allrecipes Member

Ingredients

• ✓ cider vinegar
• vinegar
• brown sugar
• cayenne pepper
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Combine white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt, and pepper in a jar or bottle with a tight-fitting lid; shake well.
2. 2 Refrigerate sauce, shaking occasionally, until flavors blend, 1 to 2 days. Store in the refrigerator for up to 2 months.

By Rodeo3829

Ingredients

• ✓ cider vinegar
• ketchup
• cayenne pepper
• red pepper flakes
• sugar
• water
• salt
• black pepper

Instructions

1. 1 In a small saucepan over medium heat, stir together vinegar, ketchup, cayenne pepper, red pepper flakes, sugar, and water.
2. 2 Simmer for 15 minutes, or until all sugar dissolves. Season to taste with salt and pepper. Remove from heat and let cool. Use to baste your favorite meat while grilling.

By JIMBOSKI

Ingredients

• ✓ cider vinegar
• banana pepper
• canola oil
• water
• kosher salt
• oregano
• garlic
• white sugar

Instructions

1. 1 Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
2. 2 Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers in the jar; stir and refrigerator for 24 hours.
3. 3 Stir peppers before serving; store remaining pickled peppers in the refrigerator.

By Jeni

Ingredients

• ✓ cider vinegar
• water
• sugar
• allspice berry
• clove
• nutmeg
• ground ginger
• apple
• lemon juice

Instructions

1. 1 Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple pickles ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine water, vinegar, sugar, allspice berries, cloves, nutmeg, and ginger in a small saucepan; bring to a boil over medium-high heat, stirring until sugar dissolves.
3. 3 Meanwhile, toss apples with lemon juice in a bowl; pack into hot, sterilized jars.
4. 4 Pour boiling sugar syrup over apples, filling to within ¼ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Set jars aside at room temperature until cool, about 2 hours.
5. 5 Press centers of lids with a finger to ensure lids do not move up or down. Place jars in the refrigerator; wait before opening for at least 1 week.

By Angel_1988

Ingredients

• ✓ cider vinegar
• ketchup
• brown sugar
• worcestershire sauce
• garlic powder
• mustard powder
• salt
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together ketchup, brown sugar, Worcestershire sauce, vinegar, garlic powder, mustard powder, salt, and hot pepper sauce in a small saucepan.
3. 3 Bring to a simmer over medium heat. Remove from heat and allow to cool slightly before brushing on your favorite meat.

By Debi K

Ingredients

• ✓ cider vinegar
• cucumber
• onion
• red bell pepper
• green bell pepper
• pickling salt
• celery seed
• mustard seed
• sugar

Instructions

1. 1 Combine cucumbers, onions, and bell peppers in a large bowl. Add pickling salt, then pour in enough cold water to cover vegetables. Let soak for 2 hours. Thoroughly drain in a colander.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir in sugar and bring to a boil; continue stirring until sugar is dissolved, 2 to 3 minutes. Add drained vegetables and return to a boil; this could take up to 10 minutes. Remove from the heat.
4. 4 Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By cindymartin21502

Ingredients

• ✓ cider vinegar
• peach
• habanero pepper
• white sugar
• brown sugar
• whiskey
• lemon juice
• white vinegar
• jar

Instructions

1. 1 Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
2. 2 Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
3. 3 Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

By Brad Jones

Ingredients

• ✓ cider vinegar
• canning jar
• lid
• ring
• white sugar
• carrot
• red bell pepper
• habanero pepper
• liquid pectin

Instructions

1. 1 Inspect 8 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar and vinegar in a saucepan over medium-high heat; cook and stir until sugar is dissolved. Stir in carrot and bell pepper; bring to a boil. Reduce heat to medium; simmer, 5 minutes. Stir in habaneros; simmer 5 minutes more. Stir in pectin; boil for 1 minute, stirring constantly. Skim and discard any foam from jelly.
3. 3 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 4 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Lunasea

Ingredients

• ✓ cider vinegar
• habanero pepper
• onion
• garlic
• red pepper flake
• cayenne pepper
• mustard
• white pepper
• seasoned salt
• brown sugar
• ketchup

Instructions

1. 1 Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
2. 2 Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes.

By Derek M Zimmerman

Ingredients

• ✓ cider vinegar
• zucchini
• onion
• red bell pepper
• yellow bell pepper
• kosher salt
• white sugar
• cornstarch
• celery seed
• turmeric

Instructions

1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker

Ingredients

• ✓ cider vinegar
• canning jar
• lid
• ring
• sugar
• mint leaves
• water
• liquid pectin
• green food coloring

Instructions

1. 1 Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar, mint, water, and vinegar in a heavy-bottomed pot over medium-high heat; bring to a boil while stirring. Off heat, stir in pectin and food coloring. Return pot to heat; bring to a boil for 30 seconds. Strain mixture through 2 layers of damp cheesecloth into a bowl.
3. 3 Pour strained liquid into jars, filling to within ¼-inch of top. Run a knife or a thin spatula around insides of jars to remove air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Brian E Nahodil

Ingredients

• ✓ cider vinegar
• white vinegar
• sugar
• ketchup
• red pepper
• black pepper
• paprika
• onion powder
• garlic
• salt
• cayenne pepper

Instructions

1. 1 In a 1 gallon container with a lid, mix cider vinegar, white vinegar, and sugar until sugar has dissolved. Mix in ketchup, crushed red pepper, black pepper, paprika, onion powder, garlic, salt, and cayenne pepper. Cover, and chill in the refrigerator.

By Mike McCafferty

Ingredients

• ✓ cider vinegar
• green tomato
• onion
• red bell pepper
• green bell pepper
• cheesecloth
• white sugar
• celery seed
• mustard seed
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Working in batches, coarsely grind tomatoes, onions, red bell peppers, and green bell peppers in a grinder or food processor. Line a large colander with cheesecloth and place in the sink or a large bowl. Pour in tomato mixture to drain for 1 hour.
3. 3 Combine drained tomato mixture, sugar, vinegar, celery seed, mustard seed, and salt in a large, non-aluminum stockpot over high heat; bring to a boil. Reduce heat to low and simmer, stirring frequently, for 5 minutes.
4. 4 Sterilize enough jars and lids to hold relish (twelve 1-pint jars or six 1-quart jars). Pack relish into the sterilized jars, ensuring no spaces or air pockets. Fill the jars to the top; screw on the lids.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. If necessary, pour in more boiling water until the tops of the jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
6. 6 Remove the jars from the pot and place them on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Relish can be stored in a cool dark place for up to a year.

By Linda McDaniel

Ingredients

• ✓ cider vinegar
• tomato
• water
• brown sugar
• apple juice
• salt
• black pepper
• mustard
• allspice
• cumin
• cayenne pepper
• lemon

Instructions

1. 1 Fill a large bowl with ice and cold water; set aside. Place tomatoes in a large pot; pour boiling water over tomatoes and set aside for 5 minutes. Transfer tomatoes to the prepared ice water bath; immerse until cool enough to handle. Slip skins and stems off.
2. 2 Transfer tomatoes to the bowl of a food processor; pulse until coarsely chopped, reserving any juices.
3. 3 Combine brown sugar, vinegar, apple juice, salt, black pepper, mustard, allspice, cumin, and cayenne pepper in a large non-reactive pan over medium heat; cook and stir until sugar dissolves completely. Stir in chopped tomatoes and juices; bring to a boil. Reduce heat; simmer, stirring frequently, until liquid has reduced by half, 30 to 45 minutes. Add lemon slices; cook 15 minutes more.
4. 4 Meanwhile, sterilize 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
7. 7 Remove jars from the stockpot and place on a cloth-covered or wood surface, several inches apart, until cool. Press tops of lids with a finger to ensure lids do not move up or down. Remove rings and store in a cool, dark area.

By DLAMB3

Ingredients

• ✓ cider vinegar
• apple
• pear
• white sugar
• cherry
• yellow onion
• lemon
• mustard seed
• salt
• cinnamon
• ginger
• allspice
• clove

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine apples, pears, vinegar, sugar, cherries, onion, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat; bring to a boil. Reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Stir every minute or so toward the end of cooking to prevent scorching.
3. 3 Pack chutney into hot, sterilized jars using a wide-mouth funnel, filling to within ½ inch of tops. Run a clean wooden chopstick around insides of jars to remove any air bubbles; add more chutney if necessary to bring level to ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Turn off heat, uncover pot, and let jars stand in cooling water for 5 minutes to help ensure a good vacuum seal.
5. 5 Transfer jars from stockpot to a folded kitchen towel or wooden cutting board to cool and let rest, several inches apart to cool completely. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable for at least 1 year.

By Marisa McClellan

Ingredients

• ✓ cider vinegar
• bourbon whiskey
• garlic
• onion
• ketchup
• brown sugar
• tomato paste
• worcestershire sauce
• liquid smoke
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Combine bourbon, garlic, and onion in a large skillet over medium heat; simmer until onion is translucent, about 10 minutes.
2. 2 Stir in ketchup, brown sugar, vinegar, tomato paste, Worcestershire sauce, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.

By Kevin

Ingredients

• ✓ cider vinegar
• cucumber
• onion
• pickling salt
• garlic
• ice
• white sugar
• mustard seed
• turmeric
• celery seed
• canning jar
• lid
• ring

Instructions

1. 1 Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
2. 2 Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
3. 3 Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

By Matt Henchen

Ingredients

• ✓ cider vinegar
• butter
• onion
• ketchup
• water
• apple juice
• worcestershire sauce
• brown sugar
• molasses
• honey
• mustard powder
• chili powder
• garlic powder
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a saucepan over medium heat. Add onion; cook and stir until tender. Stir in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper; bring to a boil.
3. 3 Reduce heat to low; simmer 30 minutes, stirring occasionally.

By CAPITALCATERING

Ingredients

• ✓ cider vinegar
• habanero pepper
• hot pepper sauce
• teriyaki sauce
• liquid smoke
• black pepper
• red pepper flake
• chipotle pepper
• ground ginger
• garlic powder
• bourbon whiskey
• sea salt
• limeade concentrate
• tomato paste
• corn syrup
• raspberry balsamic vinegar
• white sugar
• blackberry jelly
• blackberry
• ketchup

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, blackberries, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, ginger, ground chipotle pepper, red pepper flakes, black pepper, liquid smoke, teriyaki sauce, and hot pepper sauce in a large pot over medium-high heat; bring to a simmer.
3. 3 Reduce heat to medium-low; simmer for 10 minutes. Add 3 whole habanero peppers; simmer until sauce is thickened, about 20 minutes more. Discard habanero peppers.
4. 4 Fill a blender no more than halfway with barbecue sauce. Cover and hold down lid with a towel; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining sauce.

By Smoke

Ingredients

• ✓ cider vinegar
• shallot
• garlic
• brown sugar
• apple juice
• orange juice
• cranberry
• apple
• raisin
• thai chile pepper
• ginger root
• clove
• cinnamon
• salt

Instructions

1. 1 Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
2. 2 Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
3. 3 Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

By Cazuela

Ingredients

• ✓ cider vinegar
• soy sauce
• white sugar
• water
• garlic powder
• onion powder
• ginger
• cornstarch

Instructions

1. 1 Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat.
2. 2 Add cornstarch and mix thoroughly to dissolve. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.

By 303lissy

Ingredients

• ✓ cider vinegar
• olive oil
• white sugar
• chicken ramen noodle
• broccoli coleslaw mix
• almond
• raisin
• green onion
• green bell pepper

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen