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Wild Boar Sweet and Sassy Red Pepper Sauce and Marinade, Makes 1 Quart

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Description

Create your own signature sauces using Julia's Pantry Wild Boar Sweet 'n Sassy BBQ Sauce mix in a bag. That's right, you become the King or Queen of grilling as you combine different vinegars (and oils) with our seasoning pack. Simply add 1 quart of your favorite vinegar to our Wild Boar Sassy Sauce and Marinade and let it "cure" overnight to marry all of the flavors. Then fire that grill up and get ready to enjoy it on your favorite foods!

If you are looking for some real eastern North Carolina barbecue, mix it with apple cider vinegar and then add it to pork roast, pork butt or whole chicken or breasts. Combine your choice of meat with some of the sauce and cook it in the crock pot on low for 8 hours. Fork shred the meat, add more sauce to taste and experience the tangy, sweet and spicy flavors of Wild Boar Sauce and Marinade.

Next try mixing it with something a little more daring like a balsamic, pear, rice or red wine vinegar. And why stop at pork or chicken? What about using it on a steak or even as a salad dressing? The possibilities are only limited by your imagination and your taste buds!

Available in either Sweet 'n Sassy or Chillin' Chipotle. These sauces and marinades make a colorful, bold and delicious vinaigrette over salads and fresh veggies.

RECIPES:

SASSY WILD BOAR PORK LOIN

Coat pork loin with our rub and place on skewer; cook on rotisserie for 1 hour at about 375 degrees. Remove and let cool for a about 10 minutes, then slice and serve.

3-BEAN & PORK SLOW COOKER CHILI
(Modified recipe from Weight Watchers - 6 points per 1 cup serving)

Ingredients:

1 medium uncooked onion(s), chopped
2 cloves garlic, minced
1 cup(s) uncooked carrots, chopped
2 tablespoons Wild Boar Chipotle Rub & Seasoning
1 tsp dried oregano, crushed
1/2 tsp table salt
1/2 black pepper
1 tablespoon chili powder
2 pounds uncooked lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15oz can black beans, drained and rinsed
15oz can pinto beans, drained and rinsed
15oz can kidney beans, drained and rinsed
1 cup tomato puree
29oz can diced tomatoes, with green pepper, celery and onion, undrained
6oz can tomato paste
Instructions

Combine onion, garlic, carrots, Wild Boar Chipotle Seasoning, chili powder, oregano, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again. Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. Serve with our Southern Drop Biscuits.

SMOKEY BBQ CHICKEN KABOBS

2 tablespoons of Smokey BBQ Wild Boar Seasoning
1/4 cup canola oil
1/2 cup white wine vinegar

Directions: Combine all ingredients and mix until thoroughly blended. Allow flavors to meld together and set aside while you prepare chicken and veggies.

Preparing your chicken kabobs:

Using boneless, skinless chicken breast, slice into chunks. Select your vegetables (yellow squash, tomatoes, zucchini, onion, assorted peppers, etc.) and cut/slice into bite size pieces.

Thread chicken and vegetables onto skewers by running the skewer through at each end. If you are using bamboo skewers, soak them in cold water for 15 minutes to keep them from burning on the grill.

Place kabobs in a shallow dish and pour over marinade. Let sit for 15 minutes or longer.

Preheat the grill to a medium heat. Oil grill grate to prevent sticking. Place kabobs on grill and cook until chicken juices run clear.

Serve with Three-Bean BBQ Baked Beans, tossed salad and fresh fruit. Outdoor grilling at it's best. Enjoy!

THREE-BEAN BBQ BAKED BEANS

Ingredients:
8 bacon slices
1 large onion, coarsely chopped
1/2 medium green pepper, cut into small dice
1-2 tablespoons of Wild Boar Smokey BBQ Rub & Seasoning
2 tablespoons dijon mustard
3/4 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/3 cup (or more) water
1 - 15oz can red kidney beans, rinsed, drained
1-15oz can black beans, rinsed, drained
1-15oz can cannellini (white kidney beans), rinsed, drained
Instructions:

Preheat oven to 350°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve.

Add onion and bell pepper to drippings in pot and sauté until almost tender, about 5 minutes.

Add mustard and Wild Boar Smokey BBQ seasoning, stir 1 minute. Mix in ketchup, vinegar, brown sugar, 1/3 cup water, and all beans. Season with salt and pepper.

Cover pan and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Let stand to thicken slightly and serve.

ALLERGEN ALERT: Processed in a facility that also packages products containing wheat, soy, eggs, milk, tree nuts and peanuts.
Create your own signature sauces using Julia's Pantry Wild Boar Sweet 'n Sassy BBQ Sauce mix in a bag. That's right, you become the King or Queen of grilling as you combine different vinegars (and oils) with our seasoning pack. Simply add 1 quart of your favorite vinegar to our Wild Boar Sassy Sauce and Marinade and let it "cure" overnight to marry all of the flavors. Then fire that grill up and get ready to enjoy it on your favorite foods!

If you are looking for some real eastern North Carolina barbecue, mix it with apple cider vinegar and then add it to pork roast, pork butt or whole chicken or breasts. Combine your choice of meat with some of the sauce and cook it in the crock pot on low for 8 hours. Fork shred the meat, add more sauce to taste and experience the tangy, sweet and spicy flavors of Wild Boar Sauce and Marinade.

Next try mixing it with something a little more daring like a balsamic, pear, rice or red wine vinegar. And why stop at pork or chicken? What about using it on a steak or even as a salad dressing? The possibilities are only limited by your imagination and your taste buds!

Available in either Sweet 'n Sassy or Chillin' Chipotle. These sauces and marinades make a colorful, bold and delicious vinaigrette over salads and fresh veggies.

RECIPES:

SASSY WILD BOAR PORK LOIN

Coat pork loin with our rub and place on skewer; cook on rotisserie for 1 hour at about 375 degrees. Remove and let cool for a about 10 minutes, then slice and serve.

3-BEAN & PORK SLOW COOKER CHILI
(Modified recipe from Weight Watchers - 6 points per 1 cup serving)

Ingredients:

1 medium uncooked onion(s), chopped
2 cloves garlic, minced
1 cup(s) uncooked carrots, chopped
2 tablespoons Wild Boar Chipotle Rub & Seasoning
1 tsp dried oregano, crushed
1/2 tsp table salt
1/2 black pepper
1 tablespoon chili powder
2 pounds uncooked lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15oz can black beans, drained and rinsed
15oz can pinto beans, drained and rinsed
15oz can kidney beans, drained and rinsed
1 cup tomato puree
29oz can diced tomatoes, with green pepper, celery and onion, undrained
6oz can tomato paste
Instructions

Combine onion, garlic, carrots, Wild Boar Chipotle Seasoning, chili powder, oregano, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again. Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. Serve with our Southern Drop Biscuits.

SMOKEY BBQ CHICKEN KABOBS

2 tablespoons of Smokey BBQ Wild Boar Seasoning
1/4 cup canola oil
1/2 cup white wine vinegar

Directions: Combine all ingredients and mix until thoroughly blended. Allow flavors to meld together and set aside while you prepare chicken and veggies.

Preparing your chicken kabobs:

Using boneless, skinless chicken breast, slice into chunks. Select your vegetables (yellow squash, tomatoes, zucchini, onion, assorted peppers, etc.) and cut/slice into bite size pieces.

Thread chicken and vegetables onto skewers by running the skewer through at each end. If you are using bamboo skewers, soak them in cold water for 15 minutes to keep them from burning on the grill.

Place kabobs in a shallow dish and pour over marinade. Let sit for 15 minutes or longer.

Preheat the grill to a medium heat. Oil grill grate to prevent sticking. Place kabobs on grill and cook until chicken juices run clear.

Serve with Three-Bean BBQ Baked Beans, tossed salad and fresh fruit. Outdoor grilling at it's best. Enjoy!

THREE-BEAN BBQ BAKED BEANS

Ingredients:
8 bacon slices
1 large onion, coarsely chopped
1/2 medium green pepper, cut into small dice
1-2 tablespoons of Wild Boar Smokey BBQ Rub & Seasoning
2 tablespoons dijon mustard
3/4 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/3 cup (or more) water
1 - 15oz can red kidney beans, rinsed, drained
1-15oz can black beans, rinsed, drained
1-15oz can cannellini (white kidney beans), rinsed, drained
Instructions:

Preheat oven to 350°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve.

Add onion and bell pepper to drippings in pot and sauté until almost tender, about 5 minutes.

Add mustard and Wild Boar Smokey BBQ seasoning, stir 1 minute. Mix in ketchup, vinegar, brown sugar, 1/3 cup water, and all beans. Season with salt and pepper.

Cover pan and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Let stand to thicken slightly and serve.

ALLERGEN ALERT: Processed in a facility that also packages products containing wheat, soy, eggs, milk, tree nuts and peanuts.

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Wild Boar Sweet and Sassy Red Pepper Sauce and Marinade, Makes 1 Quart

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