makes
2 cups
prep
5 minutes
cook
5 minutes
difficulty
Easy
makes
2 cups
serves
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 cup cider vinegar
- 1 cup ketchup
- ½ cup white vinegar
- ⅓ cup brown vinegar
- 1 tbsp brown sugar
- 3 tsp salt
- ½ tsp hot sauce (see Note)
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
Instructions
Bring all the ingredients to the boil and then remove from the stove and allow to cool. Serve next to pulled pork or through cabbage to make red slaw.
This sauce lasts for 3 months and it can be kept in the pantry rather than the fridge.
Note
• Louisiana hot sauce was used in this recipe, but any hot sauce can work here.
Photography by Mark Roper. Styling by Vicki Valsamis. Food preparation by Lance Rosen.
This recipe was published in Temples of BBQ, by Lance Rosen (, hbk, $49). Read our review .
This is part of our . For recipes, our guide to American BBQ and tips on smoking, head .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
