For a unique twist you can replace some of the lime juice in the recipe with lemon or pineapple juice for a different depth of flavor. Just remember you have to have the same final amount of citrus juice to maintain pH so the recipe is safe to can. If you don’t want it in bottles this recipe also packs up in the freezer really well. I tend to do some of both since I find the process of canning the sauce creates a slightly more caramelized flavor than what I get in the freezer batches of bbq sauce. Both are delightful.
So give it a click and a taste!