Yield: 3 Cups
| Measure | Ingredient |
|---|---|
| 1½ cup | Distilled white or cider vinegar |
| 10 tablespoons | Tomato catsup |
| \N \N | Salt to taste if desired |
| ½ teaspoon | Cayenne pepper |
| \N \N | Pinch of crushed hot red pepper flakes |
| 1 teaspoon | Sugar |
| ½ cup | Water |
| \N \N | Freshly ground black pepper to taste |
| \N \N | North Carolina Pork Favorites |
| \N \N | NC Pork Producers |
| \N \N | Raleigh, NC |
| \N 5 | April 1995 Indianapolis, IN |
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