Craig Claiborne

Lexington Barbecue Dip

Preparation info

  • Difficulty

    Easy

  • Yield: about

    1¾ cups

    .

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • ¾ cup distilled white or cider vinegar
  • ¾ cup ketchup
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¾ teaspoon crushed dried hot red pepper flakes
  • 1 teaspoon sugar
  • ¼ cup water

Method

  • Combine all the ingredients in a small saucepan 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.

© 1987 Craig Claiborne estate. All rights reserved.