Barbecue Dip (Sauce)
No ratings yet
Ingredients 5 ingredients
- 3 ounces Catsup
- 1 teaspoon Dried red pepper flakes
- Salt And Pepper
- 1/2 teaspoons Sugar
- 3 ounces Apple cider vinegar
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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 sliced BBQ.
- on Nov 12, 1997
Plating
Cookware for this recipe
-
Saucepan
-
Grill or grill pan
-
Chef's knife
-
Cutting board