Yields about 1 quart
Ingredients
1 quart cider vinegar
2 tablespoons kosher salt
1 cup plus 1 tablespoon granulated sugar
1 tablespoon light brown sugar
1 tablespoon crushed red pepper flakes
1/2 teaspoon ground cayenne pepper
1/2 teaspoon freshly ground black pepper
1 1/2 cups ketchup
3/4 cup water
1. Pour the vinegar in a large pot. Stir in the salt, both sugars, red pepper, cayenne, black pepper, and ketchup. Rinse the measuring cup for your ketchup with the water and add all the water into the pot.
2. Place the pot over medium heat. Never let the “dip” come to a boil. Cooking it slowly is as important as its ingredients. Stir often. After 30 minutes, increase the heat to medium high. A red foam will begin to build on top. When the foam completely covers the surface, the “dip” is done. Immediately remove from the heat and let cool. Pour into airtight containers and store in the refrigerator for up to 6 weeks.
From Fred Thompson’s Grillmaster, Grilling with Gas, Barbecue Nation, and Kamado Grill Cookbooks.
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