Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: this will take a large kettle and you should use one that is fairly heavy so that the heat will be evenly conducted throughout with no hot spots. tomatoes have a terrible tendency to "catch" and burn and if that happens, your entire batch can be spoiled. in the kettle combine all of the ingredients. bring to a boil over high heat and then immediately reduce the heat to low and simmer until the sauce is thick enough for your taste. this will take from 1 to 3 hours depending on how much juice the tomatoes contained. stir regularly and often while the sauce is cooking. when the sauce is thick enough, pour the hot chili sauce into prepared bottles and process in a boiling water bath canner. chili sauce should be processed for 15 minutes.

Target recipe: in a resealable plastic bag, combine the first seven ingredients. if adding hot sauce, add it to the above mixture. keep about 1/3 cup for basting and refrigerate. add chicken to bag, seal and turn to coat. chill for at least 2 hours. grill, covered, skin side down, over medium heat for 20 minutes. baste with half the reserved marinade. turn and grill 10 minutes longer or until the chicken juices run clear, basting frequently with reserved marinade. if making for oamc, put sauce for basting in a seperate freezer bag. attach to freezer bag with chicken in and freeze. when ready to cook, pull from freezer and let thaw in fridge. following cooking intrustions above.