Posted May 21st, 2007 | Recipes


  • ¼ cup of ketchup
  • ¼ cup of honey
  • ¼ cup of apple cider vinegar
  • 2 tablespoons of regular mustard
  • ¼ teaspoon of curry powder
  • ¼ teaspoon of paprika
  • ½ teaspoon of garlic powder
  • ½ teaspoon of salt
  • ¼ teaspoon of black pepper
  • 1-2 jalapeño or habanero peppers – Remove the stems
  • ¼ teaspoon of chili powder
  • 1 tablespoon of butter
  • ¼ cup of water

FYI: Habaneros are hotter.


Add all ingredients to a blender and pulse until jalapeños/habaneros are completely blended and incorporated with the rest of the sauce. Pour into a saucepan and cook over low heat to a light boil. To use for barbecue, brush over meat a few minutes before the meat is cooked. For use with hot wings, add a few tablespoons of sauce in a non-reactive bowl. Immediately after wings are cooked, add 4-6 wings to the bowl and mix in the sauce. Some of the dripping hot oil will mix with the sauce to help coat each of the wings.

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