Leepin’ Lizards BBQ & dipping sauce! Or Sweet heat

Irisa Raina 9


I created this one day knowing I was going to surprise everyone at work with a jar. I processed it in pretty jelly jars, created a label and tag with the name and ingredients.
Hmmm now that I think of it I did get a raise that quarter…..:-)))))
If memory serves me I got 12 out of this amount, although it was 4 years ago…
If you can't find Vernor's I would use Segram's ginger ale.

pinch tips: How to Cut Avocado (Like a Pro)



Stove Top


1 – 18 oz. jar apricot marmalade
½ cup soy sauce
hot sauce “tabasco “to taste “ i used 1 cup but i like the heat “
oil { not olive } about only a teaspoon
3 tablespoons dry mustard
½ box light brown sugar
chipotle in adobo to taste “ again taste as you go” i put one whole one in chopped and 1 teaspoon of the sauce
1 large bottle vernor’s ginger ale " 2 liter"

Directions Step-By-Step

Mix all and Cook in a large soup pot, on very low heat till it thickens some what. This will take some time and will need to be stirred often. Cool slightly and strain. Refrigerate, this will thicken as it cools so decide how thick or thin you want it before you finish this step if you like a thinner sauce turn it off before it reaches the stage you would like it.
Can be used cold or hot for dipping or as a marinade and BBQ sauce. Some of the people at work used it for all three…dipping, marinade & BBQ sauce.
This sauce is especially good on pork or chicken.
If you can’t find Vernors in your area you can substitute Canada Dry…and add 1 tablespoon crystallized ginger or ground ginger, it won’t be as good but…..

About this Recipe

Course/Dish: Dips, Other Sauces
Main Ingredient: Non-Edible or Other
Regional Style: American