PANCHO SAUCE

Pancho Sauce image

A tangy sauce that goes well with ground sirloin, cold shrimp or crab. The original recipe was developed by Chef "Pancho" at the London Chop House in Detroit. Makes 1 1/2 quarts and can be stored in refrigerator for months.

Provided by Janeydoe

Categories Sauces

Time 1h

Yield 1 1/2 quarts

Number Of Ingredients 12

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Ingredients

3 cups ketchup
1 3/4 cups chili sauce
1/4 cup dry mustard
1/4 cup horseradish
1/4 cup lemon juice
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
10 drops hot pepper sauce
6 pepperoncini peppers, chopped
1 1/2 teaspoons ginger
1/2 cup mayonnaise
salt and pepper

Steps:

Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally.
Add remaining ingedients, except mayo and stir well. Cook for 2 minutes.
Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use.
This sauce can be stored for several months in the refrigerator.

Nutrition Facts : Calories 1353.2, Fat 48.4, SaturatedFat 9.2, Cholesterol 41, Sodium 11611, Carbohydrate 221.5, Fiber 19.3, Sugar 137.9, Protein 32.5