1 (6 oz.) can tomato paste (Hunts)
1/2 cup (1 stick) butter, melted
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
4 tbsp. balsamic vinegar
3 tbsp. grape jelly
2 tbsp. honey
3 tbsp. granulated garlic
4 tbsp. granulated onion
3 tsp. Jolokia powder (or 2 oz. liquid Jolokia extract)

Start melting the butter. While that's working, in a medium sized glass bowl, mix all your liquid ingredients together (Worcestershire, soy and balsamic).

When the butter is melted add that to the liquid concoction you have and blend in the tomato paste. While mixing this add in the honey, grape jelly, garlic, onion and Jolokia. Use a spoon or fork to mix these ingredients do not use a mixer as they tend to splatter, you don't want this in your eyes!

I also suggest that you wear rubber gloves if you're hypersensitive to capsaicin, the active component of chili peppers.

This sauce is ready to use, however I do recommend letting it sit in the refrigerator for 72 hours or longer before use. The taste gets better the longer it sits.

Fair warning: Have milk and bread ready and on the table!

Submitted by: Dave Costello