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| apple cider vinegar: 2 cups |
| sea salt: 1 Tbl |
| white pepper (ground): 1 Tbl |
| red pepper flakes: 1 Tbl |
| granulated sugar: 2 Tbl |
| dark brown sugar (packed): 1/4 cup |
| black pepper: 1 tsp (freshly ground) |
| ketchup: 1/2 cup |
Credit: Epicurious
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Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. The addition of ketchup in this slightly sweeter vinegar sauce distinguishes it from simpler Eastern North Carolina vinegar sauce. I prefer this sauce not only because I grew up with it—I like the added flavor and the pink color that the ketchup gives the sauce. To turn this sauce into an Eastern sauce, add 1 cup of water and eliminate the brown sugar and ketchup. This sauce
Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out.
Chef's note: This sauce keeps indefinitely in the refrigerator, but be forewarned that the longer it sits, the hotter it gets as the heat from the peppers leeches out into the sauce. If you have sauce that has sat for a long time and you don't like it too peppery, cut the sauce with another 2 cups of vinegar, 1/2 cup ketchup, and 1/4 cup dark brown sugar. Taste and adjust the salt if necessary.
