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Spicy Mop Sauce

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  Peppercorns 1 Teaspoon
  Cider vinegar 310 Milliliter (1 1/4 Cups Or 10 Fl Oz)
  Water 160 Milliliter (2/3 Cup Or 5 Fl Oz)
  Sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Red pepper flakes 1 Teaspoon

Place the pepper corns on a work surface and crush them coarsely by firmly pressing and rolling the bottom of a heavy frying pan or saucepan over them.
In a non-aluminum saucepan over high heat, combine the crushed pepper corns, vinegar, water, sugar, salt and pepper flakes.
Bring to a boil, stirring once or twice.
Remove from the heat and let stand, uncovered, for at least 1 hour before using, to allow the flavor stoblend.
For longer storage, let cool completely, then transfer to a non-aluminum container, cover tightly and refrigerate for upto 1 week.

Recipe Summary

Difficulty Level: 
Very Easy

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