Sauce was very good.

Hi Sheila, you certainly can try that. I would taste it before adding extra heat, especially if you don’t like things EXTRA spicy.

I’m wondering if I might sub out the ketchup and use Chili sauce? I’m guessing then there would be adjustments on heat. Any reason to stick with the ketchup?

Thank you so much, Tracy! I’m so glad you were able to make a couple of changes to find the right amount of heat for yourself. I love this sauce on wings too 🙂 Thank you so much for the lovely comment!

I made this today for ribs. Delicious!! My husband and I absolutely loved it. I used half the amount of red pepper flakes and omitted the jalapeño. I’m a wimp. The heat was perfect, added flavor, but wasn’t overpowering. Plan on using the sauce for wings next week. Thanks!

Made this sauce, with a few adjustments as ingredients I had on-hand.
Changes made: Used homegrown Italian plums; omitted crushed red pepper and substituted chipotle in adobo sauce for more smoky flavour, used shallots, and strained tomatoes as I prefer to control the sugar, and finally ended with balsamic vinegar, for depth. Turned out excellent. Thank you for the recipe-fantastic!

Hi Jenn! I haven’t tried that, but *in theory*, it should work. I would suggest adjusting the SUGAR, because otherwise, I think it would be too sweet. Let me know how it turns out, I’d be interested to know what you thought.

Hi Becky, I’ve never canned it, I keep it in the fridge. But, a handful of readers have water bath canned the sauce and they reported success. So, I’d say maybe try it with some of the sauce and keep some in the fridge. I hope that helps 🙂

I read somewhere that you shouldn’t can something with oil in it. Did yours keep alright?