Lexington Dip / Piedmont Dip Recipe – Western Carolina BBQ Sauce
In Lexington and in the “Piedmont” hilly areas of western North Carolina, the sauce is often called a dip. It is a lot like the East Carolina Sauce (above) with tomato paste, tomato sauce, or ketchup added. The vinegar softens the tomato.
- 2 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 40-ounces ketchup
- 20 ounces water
- 1 28-ounce can crushed tomatoes
- 2 cups white distilled vinegar
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup unsulphured molasses
- 1/4 cup yellow mustard
- Juice of 1 lemon
- 1 tablespoon Kosher salt
- 1 tablespoon freshly ground black pepper
- 2-4 tablespoons of liquid smoke or natural smoke drippings (to taste)
- In a large stock pot, melt the butter over medium-high heat.
- Add the onion and sauté until soft and translucent, about 5-7 minutes.
- Reduce the heat to medium and add the ketchup; rinse the bottle with the water and add to the pot.
- Stir in the tomatoes, vinegar, sugars, molasses, mustard, lemon, salt and pepper.
- Bring to a gentle simmer and cook uncovered for 3-3 1/2 hours, stirring occasionally.
- Remove from the heat and allow to cool.
- Using a hand held immersion blender, food processor, or blender, purée the sauce in batches.
- Place a fine-mesh sieve over a large bowl and strain the sauce, pressing on the solids with the back of a ladle.
- Add the smoke flavorings to taste.
- Store in an airtight container in the refrigerator for up to one week or in the freezer for up to six months.
Recipe adapted from TheGalleyGourmet.com