1 (pint jar) pickled hot peppers
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato sauce
16 ounces red wine vinegar
1 (6 ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)
1 teaspoon garlic powder
1 tablespoons MSG (Accent)
4 tablespoons red pepper flakes (2 Tbs. for milder sauce)
1 cup Bullseye traditional hickory smoked BBQ sauce
Remove peppers from jar, saving vinegar in a very large mixing bowl.
Cut the stems from the peppers and discard. Place peppers in food processor, or blender, and puree very smooth. Empty contents of blender into mixing bowl with reserved vinegar. Add all the remaining ingredients into the bowl, and whisk until all ingredients are evenly blended. Bottle and store.