Alpha Gal Friendly Eastern Carolina Vinegar BBQ Sauce
If you've ever stood in the condiment aisle squinting at ingredient labels, this sauce is your answer. Traditional BBQ sauces are loaded with Worcestershire, butter, or mystery "natural flavors" that can make dining feel like a minefield — but this one is built entirely from pantry staples that are completely plant-derived. Two vinegars, three peppers, a pinch of sugar, and some salt are all it takes to nail that sharp, tangy, slow-burn flavor that defines Eastern Carolina barbecue. The double vinegar base gives it serious backbone, while the cayenne and red pepper flakes build a slow heat that lingers in the best possible way. You just whisk everything together over medium heat, let it steep, and pour it into a jar — no canning experience required. It keeps in the fridge for up to four weeks, so you can make a batch and reach for it all season long without a second thought.
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Learn more →Ingredients
8 servings
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 1 tbsp red pepper flakes
- 1 tsp black pepper, freshly ground
- 1 tsp cayenne pepper
- 1 tbsp granulated sugar
- 1 tsp kosher salt
Instructions
- 1
Combine the apple cider vinegar, white vinegar, red pepper flakes, black pepper, cayenne, sugar, and salt in a small saucepan over medium heat, whisking until the sugar and salt are fully dissolved, about 3–4 minutes.
- 2
Remove from the heat and let the sauce cool to room temperature, about 30 minutes, so the pepper flakes steep and the flavors meld.
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