Made the sauce this morning. Really good. :-)
About 3 dozen chicken wings currently on the smoker.
When the wings are done, will toss in a bowl and coat with sauce.


Ingredients
1/2 cup tomato paste
1 cup distilled white vinegar
1 cup pineapple juice
1 cup sugar
4 teaspoons soy sauce
1 teaspoon powdered ginger
1/4 teaspoon hot sauce (more if you wish)

Mix all the ingredients in a pot. Simmer, but do not boil, for about 20 minutes to marry the flavors and thicken it a bit. Taste and adjust to your preferences. You can drizzle it on the food or serve it in a bowl for dipping. Or both. Toss it in the microwave for 20 seconds or so first to take the chill off. Mumbo Sauce can be refrigerated for months.

Recipe says:
Try it on fried chicken, fish or shrimp, or even on eggrolls. Unorthodox as it may sound, it's pretty good on barbecue ribs and pulled pork, too.
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now that sounds great :-)
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:-)
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I've heard of Mambo Sauce,not Mumbo Sauce...

Sounds tasty though.
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Same thing, I believe.
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Sounds great! We have a wing joint in town that does all these gourmet sauces with curries and spices, anything you can imagine. They have one just like this but they add Cayenne powder to it as well! I'm drooling just thinking about it!
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Next batch will have considerably more hot sauce and/or cayenne.
This recipe is good and sweet but no heat.
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Great sauce either way!
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Sounds like a great recipe. I've winged together something similar before, never really bothered to write down the formula though. One major difference, rather than powdered ginger, I would shove a few fingers of fresh ginger through my juicer. Also done it with equal parts tomato paste and sriracha sauce.

I can mail you a dime bag of dried ground ghost peppers if you want. :-)
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I'll skip the ghost peppers thanks.
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:-)
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Too hot for my tastes.

I'll use Franks, tobacco, cayenne, or any number of chili powders.
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Sure, straight up it's stupid hot. But diluted down and used sparingly, it's a unique pepper flavor that you can't get from anything else, and you can manage the heat more easily.

You've got about a quart of sauce there, a 1/16 to an 1/8 teaspoon would probably turn it up about where you want it and leave a distinctively unique flavor.


That's hardcore. CC or NC? I hear Nicaraguan is hotter.
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OK. You can send me some.

Damn auto-correct. I meant tabasco.
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This sauce is really tasty.
I plan on making it again. In larger quantities and varying degrees of heat.
A versatile sauce for chicken, shrimp, pork, stir-fry, egg rolls. Lots to try.
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So Adam sent me some dried ground ghost pepper. Put a tiny (and I do mean tiny) bit on my tongue to get a sense of the flavor and strength.
Holy $hit, effing hot!!!

I made 2 quarts of sauce today. One as indicated above.
The second quart, I added ~1/16th of a tsp. (I wanted to be careful) The heat is a bit less than I wanted but the flavor came thru just fine. So I resisted the urge to add a bit more.

Thanks Adam. The chicken tonight will be delicious.
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Pervert.


Image
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And who's in the picture choking the chicken?

And you call ME a pervert? :-)













:-)
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Someone should photoshop Peter griffin's head on Tom.
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And who's taking the picture????


Pervert. :-)
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