Secret Recipe Mambo Sauce !!!
I have been making this for many years... My Father Charles Sullivan, named it Mambo Sauce because it tastes so good it made him want to dance!
The SECRET part of the name was because everyone wanted the recipe and I only gave it to special people.... and loved to tease my brother Jim with it.. because he was the Bar-B-Q King in the family.... until I made this sauce! He added a couple drops of hot sauce and liquid smoke... and calls it his "Secret Sauce"....(we all know the true story!) LOL
We have had a lot of fun and good food and fellowship with this recipe.... I now pass it along to all of my special friends at Just A Pinch! Enjoy!
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- 1 gal
- can diced tomatoes (or 1 gallon fresh tomatoes peeled and diced)
- 4 large
- onions (minced fine)
- 6 large
- jalapeno peppers (minced very fine)
- 6 can(s)
- (12- ounce) tomato paste
- 12 - 14 can(s)
- water (12 ounce cans - depending on how much tomato juice from fresh tomatoes)
- 2 c
- brown sugar
- 1/2 c
- dark molasses
- 2 Tbsp
- each: mustard powder and prepared yellow mustard
- 8 clove
- garlic (minced very fine)
- 2 Tbsp
- garlic powder
- 1 1/2 tsp
- each: ground cayenne pepper, ground red pepper and ground black pepper
- 2 tsp
- canning salt
- 1 tsp
- liquid smoke flavoring
- 1/2 c
- each: worcestershire sauce and soy sauce
- 1 1/2 c
- cider vinegar
- 1/2 c
- lemon juice
- 1/2 bottle
- tabasco sauce (more if you like)
1Cook the tomatoes, onion and jalapeno pepper in large stainless steel sauce pan until onions are translucent and most of the liquid is gone, do not let brown or burn. Stir frequently.
2While this is cooking: Prepare canning jars and boiling water bath.
3Add all remaining ingredients to the tomato mixture. Stirring constantly heat over high heat for 20 minutes. Reduce heat to a simmer. Simmer for about 35 more minutes or until desired consistancey is reached.
*** If at any point you feel it is too thick, add water and simmer a bit longer.
4Put the hot sauce into sterilized hot jars to 1/2 inch from top, wipe rims with hot damp cloth. Place lids and rings, tighten to fingertip tightness.
5Place in boiling water bath for 30 minutes with the lid on the canner. Remove lid. Remove jars to towel lined counter top to cool and seal for 24 hours before putting in pantry for storing. You will hear "PING" noises as the jars seal as they cool. Check to make sure all jars are sealed before storing. If there are some that didn't seal, you can re-do those ones, or store in refrigerator.
6*** You may want to taste test this as you are adding ingredients to adjust for personal tastes. Use less spice to start out or use more... if you dare! My family loves spicy sauce... so I make it this way.... and I make it even spicyer!
*** If you want it spicyer, you can also include the entire jalapeno peppers (except for the stems)and add more peppers... it is all to your taste.
7**** I make several batches of this sauce every year to use and to give as gifts... it is very popular.