Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce recipe

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Ingredients

1 (6 ounce) can tomato paste
⅔ cup ketchup
⅔ cup white sugar
1 cup pineapple juice
1 cup distilled white vinegar
1 lemon, juiced
¼ cup honey
2 tablespoons soy sauce
1 ½ tablespoons freshly grated ginger
1 teaspoon cayenne pepper

Nutrition Info

157.1 calories
carbohydrate: 40.5 g
cholesterol: : -
fat: 0.3 g
fiber: 1.8 g
protein: 1.9 g
saturatedFat: : -
servingSize: -
sodium: 617.8 mg
sugar: 35.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.

  2. Remove pan from heat, allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

Recipe Yield

4 cups

Recipe Note

Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things. This is my version.

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