Barbecue dip (sauce)

Yield: 4 Servings

Measure Ingredient
½ teaspoon Sugar
3 ounces Apple cider vinegar
3 ounces Catsup
1 teaspoon Dried red pepper flakes
\N \N Salt And Pepper

Combine all ingredients except the salt and pepper in a small saucepan.

Bring to a simmer. Remove from heat, season with salt and pepper. May be served hot or cool. May be refrigerated up to 4 days.

NOTES : This is quick to make and is great with minced or sliced BBQ.

Recipe by: Craig Claiborne Cook's Mag. Jul/Aug 1988 P-30 Posted to MasterCook Digest V1 #339 by "Max H. Mitchell" <mmitch-fay@...> on Nov 12, 1997

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