By Tessie2


1 cup sugar
1 cup chili powder
2 tablespoons ground black pepper
2 tablespoons dried cilantro
1 tablespoon ground allspice
1/4 cup garlic powder
1/4 cup onion powder
1 teaspoon hickory smoke salt (or kosher salt, if you can't find this)
2 tablespoons dry mustard
2 tablespoons dried chipotle powder
1 1/2 cups cider vinegar
2 tablespoons worcestershire sauce
2 tablespoons soy sauce
2 tablespoons red hot sauce
2 cups tomato sauce
1/4 cup olive oil
2 cups water


Combine all of the dry ingredients in a large (3 quart or larger) non-reactive stock pot. Mix well, then add all the liquid ingredients and mix thoroughly.
Bring to a boil, then reduce heat to low and simmer 30-40 minutes until flavors are well blended and sauce is thick. Add more water if necessary to adjust to the consistency you like.
Fill three pint jars within 1/2" of rim, clean and seal. Process in water bath canner for 10 minutes. If not canning, pour into containers and refrigerate.
Makes 3 pints,