Ingredients
- 2/3 cup ketchup
- 1/2 cup cider vinegar
- 1/4 cup brown sugar
- 2 teaspoons pimentón (smoked Spanish paprika)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Instructions
- Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
Full Article
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.