It took me a while to develop just the right taste for this sweet and tangy concoction. It's great on burgers, ribs, chicken, sausage, pulled pork, shredded beef, you name it. This is not a tangy sauce, it is sweet, as the name implies, with a mild to medium heat level. For even more heat see the Option in the recipe to give you the Sweet & Heat to suit your taste.
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.
Store in refrigerator for 6 months or more, but it won't last that long!
3*OPTIONS: Using the Sweet & Sassy recipe make the following changes for hotter sauce:
SWEET HEAT - Change cayenne from 1/8 to 1 1/4 teaspoon