Yield: 3 Cups
Measure | 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 |
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