Secret Recipe Mambo Sauce !!!

Recipe Rating:
 4 Ratings
Serves: 18 -22 pint jars
Prep Time:
Cook Time:
Cooking Method: Stove Top


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 (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)

The Cook

Colleen Sowa Recipe
Well Seasoned
La Crosse, WI (pop. 51,320)
Member Since Apr 2010
Colleen's notes for this recipe:
The Secret Is OUT!!!

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!
Make it Your Way...

Personalize This


Cook 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.
While this is cooking: Prepare canning jars and boiling water bath.
Add 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.
Put 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.
Place 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.
*** 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.
**** I make several batches of this sauce every year to use and to give as gifts... it is very popular.

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user Jo Anne Sugimoto sugarnspicetedibears - Jan 4, 2011
WOW!!! Lots of ingredients, but it sounds awesome!!! I will try to put it together!!! Thank for sharing, hon!!! XOXOX Jo
user Colleen Sowa colleenlucky7 - Jan 4, 2011
Thanks Jo.. don't let the ingredient list scare you away.... it is mostly a spice and condiment list, and things most cooks have on hand... also omitting a couple of things will still produce a great product... Also, instead of making a huge batch... try a small batch first to see if you like it.
user Carole F BakersQueen - Jan 4, 2011
Thank you, Colleen for sharing this treasured recipe. How kind of you to give it to all of us here on JAP! Hugs to you!! :)
user Wendy Rusch snooksk9 - Jan 4, 2011
Yes...sounds wonderful and thanks for sharing with us goofballs! :) Lynn!!! Love the new photo!!!
user Colleen Sowa colleenlucky7 - Jan 4, 2011
Thanks Lynn!!! I love all of you on JAP... and it is such a good recipe... I have had a lot of fun and great memories with it... I hope each one of you adds or subtracts what ever you want... and call it your own secret recipe... xo Colleen

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