Classic BBQ Sauce from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
In a small saucepan, combine the ketchup, vinegar, brown sugar, pimentón, cumin, salt, and pepper. Bring to a simmer over medium heat and cook while stirring, a
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Ingredients
- 1 teaspoon freshly cracked pepper
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 teaspoons pimentón (smoked Spanish paprika)
- ⅔ cup (165 ml) ketchup
- ½ cup (120 ml) cider vinegar
- ¼ cup (55 g) light or dark brown sugar, lightly packed
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