Yield: 4 Servings
|1 cup||Cider vinegar|
|¾ cup||Brown sugar|
|⅓ cup||Worcestershire sauce|
|5 tablespoons||Red pepper flakes|
|2 tablespoons||Cayenne pepper|
|3 tablespoons||Cracked black pepper|
|5 tablespoons||Lemon juice|
|2 teaspoons||Tabasco sauce|
|6 ounces||Or one bottle pepper vinegar|
Mix all well and simmer 20 minutes. After this, I adjust the seasonings to taste. When you walk into the kitchen and the fumes bring tears to your eyes, it's just about right.
When you run out of meat to eat this on, just use white bread and dip.
Keeps for about a month in the refrigerator.