Yield: 4 Servings
|3 ounces||Apple cider vinegar|
|1 teaspoon||Dried red pepper flakes|
|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