Piedmont barbecue sauce

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

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