Best Secret Recipe Mambo Sauce Recipes

MUMBO SAUCE - D.C.'S FAMOUS SWEET & SOUR SAUCE

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce image

Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things. This is my version.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (6 ounce) can tomato paste
⅔ cup ketchup
⅔ cup white sugar
1 cup pineapple juice
1 cup distilled white vinegar
1 lemon, juiced
¼ cup honey
2 tablespoons soy sauce
1 ½ tablespoons freshly grated ginger
1 teaspoon cayenne pepper

Steps:

Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 40.5 g, Fat 0.3 g, Fiber 1.8 g, Protein 1.9 g, Sodium 617.8 mg, Sugar 35.7 g

MAMBO SAUCE

Mambo Sauce image

This sweet-sour-spicy condiment (also known as mumbo sauce) is a staple in our nation's capital. Its roots are in Chicago, but DC's fried chicken joints have made it famous.

Provided by Food Network Kitchen

Categories condiment

Time 1h15m

Yield about 1 1/2 cups of mambo sauce

Number Of Ingredients 7

Ingredients

3/4 cup ketchup
1/2 cup sugar
1/4 cup hot sauce
1/4 cup pineapple juice
2 tablespoons white vinegar
1 tablespoon smoked paprika
1 1/2 teaspoons soy sauce

Steps:

In a small saucepan, combine the ketchup, sugar, hot sauce, pineapple juice, vinegar, smoked paprika and soy sauce over medium heat; bring to a simmer. Cook, whisking constantly, until slightly thickened, 8 to 10 minutes. Refrigerate until cold, about 1 hour.

SECRET RECIPE MAMBO SAUCE !!!

Secret Recipe Mambo Sauce !!! image

The Secret Is OUT!!! I have been making this for many years... My Father Charles Sullivan, named it Mambo Sauce because it tastes so good it made him want to dance! The SECRET part of the name was because everyone wanted the recipe and I only gave it to special people.... and loved to tease my brother Jim with it.. because he was the Bar-B-Q King in the family.... until I made this sauce! He added a couple drops of hot sauce and liquid smoke... and calls it his "Secret Sauce"....(we all know the true story!) LOL We have had a lot of fun and good food and fellowship with this recipe.... I now pass it along to all of my special friends at Just A Pinch! Enjoy!

Provided by Colleen Sowa @colleenlucky7

Categories Other Sauces

Number Of Ingredients 17

Ingredients

1 gallon can diced tomatoes (or 1 gallon fresh tomatoes peeled and diced)
4 large onions (minced fine)
6 large jalapeno peppers (minced very fine)
6 can(s) (12- ounce) tomato paste
12 - 14 can(s) water (12 ounce cans - depending on how much tomato juice from fresh tomatoes)
2 cup(s) brown sugar
1/2 cup(s) dark molasses
2 tablespoon(s) each: mustard powder and prepared yellow mustard
8 clove(s) garlic (minced very fine)
2 tablespoon(s) garlic powder
1 1/2 teaspoon(s) each: ground cayenne pepper, ground red pepper and ground black pepper
2 teaspoon(s) canning salt
1 teaspoon(s) liquid smoke flavoring
1/2 cup(s) each: worcestershire sauce and soy sauce
1 1/2 cup(s) cider vinegar
1/2 cup(s) lemon juice
1/2 bottle(s) tabasco sauce (more if you like)

Steps:

Cook the tomatoes, onion and jalapeno pepper in large stainless steel sauce pan until onions are translucent and most of the liquid is gone, do not let brown or burn. Stir frequently.
While this is cooking: Prepare canning jars and boiling water bath.
Add all remaining ingredients to the tomato mixture. Stirring constantly heat over high heat for 20 minutes. Reduce heat to a simmer. Simmer for about 35 more minutes or until desired consistancey is reached. *** If at any point you feel it is too thick, add water and simmer a bit longer.
Put the hot sauce into sterilized hot jars to 1/2 inch from top, wipe rims with hot damp cloth. Place lids and rings, tighten to fingertip tightness.
Place in boiling water bath for 30 minutes with the lid on the canner. Remove lid. Remove jars to towel lined counter top to cool and seal for 24 hours before putting in pantry for storing. You will hear "PING" noises as the jars seal as they cool. Check to make sure all jars are sealed before storing. If there are some that didn't seal, you can re-do those ones, or store in refrigerator.
*** You may want to taste test this as you are adding ingredients to adjust for personal tastes. Use less spice to start out or use more... if you dare! My family loves spicy sauce... so I make it this way.... and I make it even spicyer! *** If you want it spicyer, you can also include the entire jalapeno peppers (except for the stems)and add more peppers... it is all to your taste.
**** I make several batches of this sauce every year to use and to give as gifts... it is very popular.