A sweet n' citrusy BBQ sauce with a wee kick (just like we like it here in sunny Florida...hot n' sassy). Adjust the heat by adding more or less of our "All Killer - No Filler" Iguana Red Cayenne Pepper Sauce. Glazes to gooey perfection on the grill and your guests will hit the orgasmatron button when you serve it up on the side warm... for dippin', moppin' or sippin' straight with their "Q"!

Ingredients:

• - 1-25.7oz. or 2-14oz. bottles Iguana Lightning Catsup (if you’re really toning it down cut w/some shlock brand catsup)
• - 2 packed cups dark brown sugar
• - 1 tablespoon dark molasses
• - 3/4 cup fresh Florida orange juice
• - 3/4 cup pineapple juice
• - 3/4 cup mango juice or mango nectar
• - 1/2 cup Honey Girl Brand Syrup cane syrup (or other cane syrup)
• - 1/2 cup fresh lime juice
• - 1/2 cup fresh lemon juice
• - 1/2 cup grapefruit juice (fresh is best)
• - 1/4 cup grated onion
• - 3 tablespoons BeeSting Rainforest Honey Mustard (or 1 1/2 tablespoons dry mustard)
• - 2 tablespoons Pirates Blend Caribbean Condiment
• - 1 1/2 teaspoons ground white pepper
• - 1/2 teaspoon kosher salt
• - 2 1/2 tablespoons cornstarch
• - Iguana Red Cayenne Pepper Sauce to taste

Directions:

Whisk all this stuff except cornstarch and Iguana Red Cayenne Pepper Sauce in a large saucepan. Move 1/4 cup of this “about to be fabulous sauce” to a small bowl, add the cornstarch and stir until completely dissolved. Whisk back into main batch and add Iguana Red Cayenne Pepper Sauce to taste (may need just a drop - may need half the bottle). Cook over medium high heat until sauce comes to a boil, stirring constantly. Maintain controlled boil for 1 minute, still stirring. Remove from heat and allow to cool slightly stirring occasionally. Use or serve while warm. Will refrigerate covered for a week or so... Best reheated a bit before reuse.