Western North Carolina Style Barbeque Sauce
A tomato-based sweet and vinegary barbeque sauce.
Makes about 2 and a half squeeze bottles.
- 2 Cups apple cider vinegar
- 1 Cup light brown sugar, packed
- ⅔ Cup ketchup
- 1 Tbsp cheap yellow mustard
- 1 Tbsp Texas Pete hot sauce
- 1 Tbsp worcestershire sauce
- 1 tsp crushed red pepper flakes
- ½ tsp salt
- ½ tsp ground black pepper
- 1 Tbsp lemon juice
- 1 head of garlic cloves, peeled and cut in half
- ½ medium yellow onion, quartered
- 1 tsp chili powder
Combine all the ingredients in a saucepan and bring to a low boil. Lower the heat to a
slow simmer, cover and let simmer for 30 minutes. Let cool, then strain the onion and
garlic pieces out of the pan. Store in the refrigerator.
- You may find it easier to incorporate the mustard into the sauce if you mix it with the ketchup before adding both to the pan.
- If you can, leave the newly made sauce to sit in the refrigerator for 2 days to allow the
flavors to meld.
- You can store this sauce in Tupperware if you like, but we prefer to pour the sauce into
16-ounce food service squeeze bottles. You should get about 2 and a half bottles worth from a single batch.
Food service squeeze bottles can be found at Dollar Stores and Amazon.
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