Ingredients

• 2 carolina reaper pepper (seeds and ribs removed)
• 2 (29 ounce) cans tomato sauce
• 1 (20 ounce) can crushed pineapple in pineapple juice
• 1 cup apple cider vinegar
• 1 1/2 cups molasses
• 1/2 cup Bourbon or 1/2 cup sour mash whiskey
• 1 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1 tablespoon garlic powder
• 1 tablesppon black pepper
• 1 tablespoon sea salt
• 1 teaspoon ground mustard
• 1 teaspoon liquid smoke

Instructions

1. Puree peppers and pineapple with juice in blender until smooth.

2. Combine all ingredients in medium sized stock pot.

3. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours stirring occasionaly.

4. Once sauce has reached your desired thickness transfer to hot pint or 1/2 pint jars, leaving 1/2 inch headspace, secure lids and bands, process for 20 minutes in boiling water canning bath,.

5. Remove from canner and allow to cool overnight-transfer any jars that do not seal to refrigerator-sealed jars can be stored for up to a year in a cool dry area. If you choose not to process the jars cool on counter for about an hour then transfer to fridge(use within 1 month).