Piedmont barbecue sauce
3 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Distilled white or cider vinegar |
| 10 | tablespoons | Tomato catsup |
| Salt to taste if desired | ||
| ½ | teaspoon | Cayenne pepper |
| Pinch of crushed hot red pepper flakes | ||
| 1 | teaspoon | Sugar |
| ½ | cup | Water |
| Freshly ground black pepper to taste | ||
| North Carolina Pork Favorites | ||
| NC Pork Producers | ||
| Raleigh, NC | ||
| 5 | April 1995 Indianapolis, IN | |
Directions
Combine all ingredients in a small saucepan and bring to a simmer.
Cook, stirring, until the sugar dissolves. Remove from the heat and let stand until cool. Spoon a small amount of the sauce over Barbecued meats.
MM Format by John Hartman