Recipe - Barbecue Dip (Sauce)

One half teaspoon Sugar
3 ounce Apple cider vinegar
3 ounce Catsup
1 teaspoon 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 cut or sliced up BBQ.

Recipe by: Craig Claiborne Cook's Mag. Jul/Aug 1988 P30

Posted to MasterCook Digest V1 #339 by "Max H. Mitchell"
mmitchfay@worldnet.att.net on Nov 12, 1997