Ingredients Weight Measure
Butter 1/4 lb. 1/2 cup
Bermuda onions, large, finely diced 3 ea.
Tequila 1/2 cup
Ketchup 20 lbs 2-1/2 gals.
Chili sauce, #10 can 6 lbs., 8 oz. 1 ea.
Pace® Thick medium salsa 32 oz. 1 qt.
Lemon juice 4 Tbsp.
Worcestershire sauce 3 Tbsp.
TABASCO® brand Green JalapeƱo Pepper Sauce 1 cup
Horseradish 9 Tbsp.


  1. Melt butter in a large pan. Cook onions until translucent. Deglaze pan with tequila. Add remaining ingredients to pan. Bring to simmer for 15 minutes.
  2. Remove from heat. Place in storage container and refrigerate until needed.

Yield: 50 4-oz. servings