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Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce

Chef John

"Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants served as a condiment with fried chicken wings, among other things. This is my version."
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30 m servings 157 cals
Original recipe yields 8 servings (4 cups)

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  1. Place tomato paste, ketchup, sugar in a saucepan. Pour in pineapple juice, white vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
  2. Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.


  • Chef's Note:
  • All ingredient amounts are "to taste," so feel free to experiment.

Nutrition Facts

Per Serving: 157 calories; 0.3 g fat; 40.5 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 618 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Delicious. Might have use a little less vinegar but I like this version. Reminds me of when I was in school in DC!