Western North Carolina Vinegar Barbeque Sauce Tasty Recipes
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| Western North Carolina Vinegar Barbeque Sauce |
"This is a Southern vinegar fish fry sauce with a splash of ketchup. I transfer some of the sauce to a plastic squeeze bottle for serving, and maintain the relaxation in a tumbler quart jar inside the refrigerator. Be certain to let the sauce come to room temperature before serving (you could warm it in the microwave in case you need.)"
Ingredients :
- 4 cups cider vinegar
- 1 cup brown sugar
- 1 1/3 cups ketchup
- 1/4 cup butter
- 2 tablespoons hot pepper sauce (e.G. Tabasco™)
- 2 tablespoons clean lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons overwhelmed red pepper flakes
- 2 teaspoons mustard powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
Instructions :
| Prep : 15M | Cook : 32M | Ready in : P2D |
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- Place the vinegar, sugar, ketchup, butter, warm pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then lessen warmness to medium-low, and simmer half-hour longer, stirring once in a while. Remove from the range and pour into a heatproof bowl. Cover, and refrigerate the sauce for two days.
- Strain the sauce via a mesh sieve to get rid of the red pepper flakes. Store the sauce in the fridge. Bring to room temperature before serving.
Notes :
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