| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 1/2 | c | DISTILLED VINEGAR |
| 2/3 | c | KETCHUP |
| 1/2 | c | WATER |
| 1 | tb | SUGAR |
| 1/2 | ts | GROUND BLACK PEPPER |
| 1/2 | ts | GROUND RED PEPPER |
| 1 | pn | OR 2 OF RED PEPPER FLAKES |
| SALT TO TASTE |
INSTRUCTIONS
MAKES ABOUT 2 CUPS IN A SMALL SAUCEPAN, COMBINE INGREDIENTS AND SIMMER FOR 15 MINUTES. STORE UNUSED SAUCE INDEFINATELY IN A COOL, DARK PLACE. USES: WE DON'T BASTE WITH IT, WE PUT IT ON THE MEAT RIGHT BEFORE WE SERVE IT. SAYS WAYNE MONK WHO OPENED LEXINGTON BBQ IN 1962. SOME PEOPLE ALSO USE THE SAUCE IN COLESLAW. Posted to bbq-digest by LTag106981@aol.com on Jun 27, 1999, converted by MM_Buster v2.0l.
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