1 (pint jar) pickled hot peppers 1 (29 oz.) can tomato puree 1 (6 oz.) can tomato sauce 16 ounces red wine vinegar 1 (6 ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce) 1 teaspoon garlic powder 4 tablespoons red pepper flakes 1 cup hickory smoked BBQ sauce Remove peppers from jar, saving […]
