Barbecue Dip (Sauce)
- 1/2 ts Sugar
- 3 oz Apple cider vinegar
- 3 oz Catsup
- 1 ts Dried red pepper flakes
- Salt And Pepper
Combine all ingredients except the salt and pepper in a small saucepan.
Bring to a simmer. Remove from heat, season with salt and pepper. May be
served hot or cool. May be refrigerated up to 4 days.
NOTES : This is quick to make and is great with minced or sliced BBQ.
Recipe by: Craig Claiborne Cook's Mag. Jul/Aug 1988 P-30
Posted to MasterCook Digest V1 #339 by "Max H. Mitchell"
on Nov 12, 1997
Bring to a simmer. Remove from heat, season with salt and pepper. May be
served hot or cool. May be refrigerated up to 4 days.
NOTES : This is quick to make and is great with minced or sliced BBQ.
Recipe by: Craig Claiborne Cook's Mag. Jul/Aug 1988 P-30
Posted to MasterCook Digest V1 #339 by "Max H. Mitchell"
