Lexington Barbecue Dip (A La Craig Claiborne)
photo by teresas
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
1.75 cups
ingredients
- 177.44 ml distilled white vinegar or 177.44 ml cider vinegar
- 177.44 ml ketchup
- salt, if desired
- fresh ground pepper (to taste)
- 3.69 ml crushed red pepper flakes
- 4.92 ml sugar
- 59.14 ml water
directions
- Combine all ingredients in a small sauce pan 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 and poultry.
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