I hate to admit it, but I initially dismissed this recipe when I read it in the New York Times- it seemed too simple to be good. I thought this despite the fact that I have FOUR different types of paprika in my spice cabinet and smoked paprika is not only my favorite, but is the secret ingredient in this sauce! When it was posted as a “most popular recipe, ” I had to try it. 🙂
We ate it over chicken thighs with potatoes, corn, and summer squash casserole on the side. What a meal! The original recipe suggests that the sauce should be thinned out if painting the meat while cooking and serving the full-strength sauce along with the cooked meat. This recipe is from the New York Times, contributed by John Willoughby. A simple and perfect summer recipe.
- ⅔ cup ketchup
- ½ cup cider vinegar
- ¼ cup brown sugar
- 2 teaspoons pimentón (smoked Spanish paprika)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
One Year Ago:
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