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Vinegar Pepper Sauce #1



2 cups cider vinegar

1 cup ketchup

1/4 cup hot sauce

2 tablespoons salt

2 tablespoons black pepper

1 tablespoon cayenne pepper

1/4 cup Moscovado sugar

In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil. When the spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated, for up to 1 year.  Makes @ 3 1/2 cups.




Vinegar Pepper Sauce #2



1 cup distilled white vinegar

1 cup cider vinegar

1 Tbs brown sugar

1 Tbs crushed red pepper flakes

1 Tbs hot red pepper flakes

1 Tbs Black pepper – freshly ground

1 tsp Salt


Mix all the dry ingredients into an empty bottle, pour in half of the vinegar, and shake very well. Add the remaining vinegar and shake very well again. Makes 2 cups.


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