Western North Carolina Vinegar Barbeque Sauce Best Dishes
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| Western North Carolina Vinegar Barbeque Sauce |
"This is a Southern vinegar fish fry sauce with a dash of ketchup. I switch a number of the sauce to a plastic squeeze bottle for serving, and hold the rest in a pitcher quart jar in the refrigerator. Be sure to let the sauce come to room temperature before serving (you may warm it inside the microwave in case you need.)"
Ingredients :
- 4 cups cider vinegar
- 1 cup brown sugar
- 1 1/three cups ketchup
- 1/four cup butter
- 2 tablespoons warm pepper sauce (e.G. Tabasco™)
- 2 tablespoons sparkling lemon juice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons crushed purple pepper flakes
- 2 teaspoons mustard powder
- 1 teaspoon salt
- 1 teaspoon clean floor black pepper
Instructions :
| Prep : 15M | Cook : 32M | Ready in : P2D |
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- Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, purple pepper flakes, mustard powder, salt, and pepper right into a saucepan. Bring to a simmer over high warmth, then reduce warmth to medium-low, and simmer half-hour longer, stirring now and again. Remove from the range and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
- Strain the sauce through a mesh sieve to get rid of the red pepper flakes. Store the sauce inside the fridge. Bring to room temperature earlier than serving.
Notes :
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