Yield: 3 Cups
|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|
|Freshly ground black pepper to taste|
|North Carolina Pork Favorites|
|NC Pork Producers|
|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