Ingredients for Pancho Sauce
- 2 cups ketchup
- 1 cup chili sauce
- Dry Mustard
- Horseradish
- Lemon Juice
- 1/2 cup white vinegar
- 2 tablespoons Worcestershire sauce
- Hot Pepper Sauce
- Pepperoncini Peppers
- Ginger
- Mayonnaise
- Salt And Pepper
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How to Make Pancho Sauce
- In a medium saucepan, combine 2 cups of ketchup and 1 cup of chili sauce. Simmer over medium heat for 45 minutes, stirring occasionally, until the sauce is noticeably reduced in volume and has thickened slightly.
- Add 1/2 cup of white vinegar, 1/4 cup of brown sugar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of prepared horseradish, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of cayenne pepper (or more, to taste). Stir well to combine.
- Continue to cook for 2 minutes, allowing the flavors to meld.
- Remove from heat and stir in 1/2 cup of mayonnaise. Season generously with salt and freshly ground black pepper to taste.
- Carefully pour the Pancho Sauce into sterilized jars, leaving about 1/2 inch of headspace.
- Refrigerate for at least 24 hours to allow the flavors to fully develop. Enjoy for months to come!
Nutrition Information (Approximate per serving)
Sodium
483 g
Sugar
551g
Fat
45g
Carbs
73g
