Adirondack Death Sauce

After yesterday's post about okra, including a mention of my staple Adirondack Death Sauce, some have requested the recipe. Here it is:

Adirondack Death Sauce (as in "so good you want to jest lay down and die...")

In Large Saucepan or Dutch Oven combine:

1 1/2 Cups Red Wine Vinegar
1/2 Cup White Wine
1 Cup Water
1 Tbls. Crushed Red Pepper Flakes
1 Tbls. Freshly Ground Black Pepper
1/2 Cup Catsup
2 Tbls. Salt
3 Tbls. Worchestershire Sauce
3 Tbls. Yellow Prepared Mustard (not dry mustard)
3 Tbls. Brown Sugar
2 Tbls. Maple Syrup

Bring to a boil, then simmer uncovered for 30 minutes. Cool and store in glass bottles (wine bottles with a cork work well) in a cool, dark place.

Makes a little more than a quart--I usually quadruple it and make a gallon or so at a time--it will last for about 3 years.

I developed this when we lived in New York. It's great with all meats, but especially pork. A splash into a pan of sauteing pork chops, a glug into a pot roast liquid, or use as a spicy chicken marinade before grilling. It's hellaciously spicy, a little goes a long way.