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| Name: | North Carolina Vinegar Sauce | Contributor: | Brian Poppe |
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| Description: | Copied with absolutely no permission whatsoever from The Barbecue! Bible, by Steven Raichlen | Posted: | 2002-11-05 |
| Key words: | vinegar, sauce, bbq | Category: | Sauces |
| ID: | 348 | Updated: | 2005-11-29 10:00:54 |
| Ingredients: | 1-1/2 c cider vinegar
1 c water 1 Tbsp sugar, or more to taste 1 Tbsp hot red pepper flakes 1 small onion, thinly sliced 1 jalapeno chili, thinly sliced (for milder sauce, seed the chili) 2 tsp salt, or more to taste 1/2 tsp freshly ground black pepper |
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| Preparation: | Combine all the ingredients in a medium size non-reactive bowl and stir
until the sugar and salt are dissolved. Taste for seasoning, adding salt and sugar as necessary. Use the sauce immediately, or at least the same day; it does not store well. Makes about 2-1/2 cups. |
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| Notes: | "North Carolina (particularly north-western North Carolina) occupies a
unique position in the realm of American barbecue. Unlike the rest of the country (which enjoys tomato-based sauces), the preferred condiment here is a piquant mixture of vinegar and pepper flakes, with just a little sugar to take off the sharp edge. The meat served is always pork, and it's shredded or finely chopped, not sliced. Put the pork and vinegar sauce together and you have one of the most delectable barbecues ever to grace a bun. The jalapeno chilis aren't strictly traditional, but I like their added bite." |
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