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Basic Vinegar Sauce

By Myron Mixon

Editor's note: Use this sauce to make Myron Mixon's World-Famous Cupcake Chicken .

Recipe information

  • Yield

    makes about 3 1/2 cups

Ingredients

2 cups cider vinegar
1 cup ketchup
1/2 cup hot sauce
2 tablespoons salt
2 tablespoons coarsely ground black pepper
1 tablespoon red pepper flakes
1/2 cup sugar

Preparation

  1. 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.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsSauceNut FreeDairy FreeGluten FreeEasyMake AheadCookbooks
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