Vinegar Based Bbq Sauce

1. In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.

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Nutrient	Quantity
Total fats	0.1554 g
Protein	0.1189 g
Carbohydrates	11.5605 g
Energy	87.252 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0059 g
Water	224.399 g
Calcium, Ca	25.532 mg
Lutein + zeaxanthin	118.413 g
Fiber, total dietary	0.2448 g
Carotene, beta	196.56 g
Niacin	0.0882 mg
Vitamin A, RAE	18.729 g
Riboflavin	0.0083 mg
Sodium, Na	14.74 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0022 g
Total lipid (fat)	0.1554 g
Manganese, Mn	0.6189 mg
Fructose	0.8169 g
Fatty acids, total saturated 16:0	0.0212 g
Sucrose	8.5104 g
Choline, total	0.6705 mg
Sugars, total	9.7809 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.0044 g
Vitamin B-6	0.0257 mg
Selenium, Se	0.4262 g
Ash	0.5012 g
Fatty acids, total saturated 18:1 undifferentiated	0.0226 g
Pantothenic acid	0.0119 mg
Copper, Cu	0.0267 mg
Betaine	0.009 mg
Thiamin	0.003 mg
Iron, Fe	0.6121 mg
Carbohydrate, by difference	11.5605 g
Phosphorus, P	22.117 mg
Folate, total	1.044 g
Fatty acids, total saturated 18:2 undifferentiated	0.0694 g
Glucose (dextrose)	0.3605 g
Fatty acids, total saturated 14:0	0.0008 g
Zinc, Zn	0.1206 mg
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	0.0753 g
Vitamin A, IU	374.49 IU
Folate, DFE	1.044 g
Vitamin C, total ascorbic acid	0.6876 mg
Phytosterols	0.747 mg
Vitamin K (phylloquinone)	0.7227 g
Fatty acids, total saturated	0.0293 g
Fatty acids, total monounsaturated	0.0248 g
Folate, food	1.044 g
Cryptoxanthin, beta	56.268 g
Vitamin E (alpha-tocopherol)	0.2685 mg
Magnesium, Mg	14.128 mg
Potassium, K	204.566 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Brown sugar	1 tablespoon	34.2	8.8281	0
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554
cider vinegar	1 cup	50.19	2.2227	0
red pepper flake	1 teaspoon	0	0	0