Tiger Sauce

Tiger Sauce
1 (pint jar) Pickled Hot Peppers
1 (29 Ounce can) Tomato Puree (with Basil or other Spices)
1 (6 oz.) Tomato Sauce
1/2 (quart bottle) Red Wine Vinegar
1 (6 Ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)
1/2 Teaspoon Garlic Power
1 Tbs. MSG (Accent)
4 Tbs. Red Pepper Flakes (2 Tbs for milder sauce)
1/2 (18 Ounce bottle) Hickory Flavored Barbecue Sauce
(Makes about 1 Gallon)
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 vinegar. Add all the remaining ingredients into the bowl, and whisk
until all ingredients are evenly blended. Bottle and store. Easiest to use
when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce,
etc. Just clean the bottles and remove the old labels.

Can you give ideas of what it is used on. I love spicy things and vinger but with the hickory I am stumped as to how I would use it.

They use it to dip seed food in down in Gulf Shores the first time I was introduced to it. The stuff I had was warm but didnt really have a strong hickory taste. I guess you could leave off the hickory flavoring and taste it to see if you think it needs it. There are several brands out there and sometimes it is haed to find. If you have a kroger they carry it near the hot sauces. It has a tiger face on the bottle