It took me a while to develop just the right taste for this firey and tangy concoction. It's great on burgers, ribs, chicken, sausage, pulled pork, shredded beef, you name it. This is not a sweet sauce, it has bold flavors that leaves a lingering heat on your tongue and lips, as the name implies. The Option in the recipe allows you to reduce the heat while keeping the big bold flavor.
1Using a spice grinder or blender, grind up the roasted garlic & bell pepper, then grind the dried bell pepper into fine granules. After the seasonings are ground then measure 3/8 teaspoons each.
2Put all ingredients into a heavy saucepan and simmer, uncovered, on low for 1 hour stirring often to prevent sticking. Cook until it reaches desired consistency. The thicker it gets the more often you need to stir.
3Store in refrigerator for 6 months or more, but it won't last that long!
4*OPTION: Using the Hot Lips recipe make the following change for less heat.
BIG & BOLD - Change cayenne from 1 1/4 to 1/8 teaspoon