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Lexington Dipping Sauce #1 Interpreted

Yield: 1 Servings

Ingredients and directions for this recipe

1/2 qt Ketchup
1/2 qt Vinegar (i used 4% cider
-vinegar.. from rest. supply
-house..very tasty)
1/2 c Pepper
1/2 c Crushed red pepper
2 c Kosher salt
2 1/4 c Sugar
1 pn Cayenne

made up a batch of lexington #1 dipping sauce to go with my pork butt
tonight. very delicious, indeed. i broke it down in half and used the
highly scientific method of buying 2 ounces of pepper, measuring it, and
using that as the basis for dried measurements. who knows what this might
have done to the original proportions, but i figured you gotta start
somewhere. here's how it went:

boil with 1/2 gallon water

next time i'll reduce the salt and sugar a little bit (1/8 to 1/4 cup
each?)

sauce was great.. perfect compliment to pork. the idea of using it hot is
so obvious, but was a big revelation to me. keeps the meat nice and hot.
didn't get around to making slaw.. my daughter's ex and i ate the whole
butt at one sitting. you can really get a lot more in when you don't fill
up on space holders like a bun and slaw. got to do it again for my wife
when she gets home wednesday. misses my butt.

See also:
Previous recipe Lexington Coleslawbutel
Next recipe Lexington Red Splash

Or try one of these recipes:
Fabio's Chocolate Dipped Strawberries
Potato-hamburger Pie