Recipe of the Week
Nana V’s fire sauce
Courtesy of
Richard Blunt

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1 pint homemade pickled chili peppers (See previous recipe.)
1 12 oz. bottle chili sauce
1/2 cup pickling marinade strained from the chili peppers
1/2 cup Lairds Applejack or brandy
1 Tbsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper
1/4 tsp. ground coriander
1/8 tsp. liquid smoke
1/8 tsp. ground cumin


Strain peppers, saving pickling liquid, garlic clove, shallot, and carrot slices. Discard spices.

Remove stems and seeds from each of the peppers, and process peppers, garlic clove, shallot and carrot slices into a paste, using a food processor or blender.

Combine chili pepper paste, chili sauce, pickling liquid, applejack and Worcestershire sauce in a stainless steel saucepan. Simmer mixture over low heat for 5 minutes. Stir in black pepper and coriander and simmer for another minute.

Remove sauce from heat and stir in liquid smoke and cumin.

Let sauce cool in refrigerator.

You may prefer a thinner sauce, so before bottling, adjust the thickness of the sauce to suit your preference by adding a little more pickling liquid or applejack. Store in refrigerator in a sanitized pint canning jar or other sanitized container of your choice.

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