Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Vinegar |
| 1 \N | Bottle (64-oz) ketchup |
| 1 cup | Sugar |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Ground red pepper |
| 2 tablespoons | Ground black pepper |
| 1 teaspoon | Salt |
| 2 tablespoons | Liquid smoke (optional) |
This is my grandmother's recipe for barbecue sauce. I love it, which is why I have the recipe. I've never eaten anything close from a bottled variety. It's very hot and tangy, although the "hot" can be toned down according to taste.
Place all the ingredients in a saucepan. Simmer on low heat until the sauce is as thick as you want it. 2 Tbsp. liquid smoke can also be added during the last 30 minutes or so if desired.
RCOLE@...
(RENEE COLE)
REC.FOOD.RECIPES
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