Cashew Free Eastern Carolina Vinegar BBQ Sauce
If you love a BBQ sauce that bites back, this tangy, peppery vinegar-based condiment is going to become a staple in your kitchen. It's the kind of sauce that defines a whole region's barbecue tradition — thin, sharp, and loaded with heat from red pepper flakes, cayenne, and freshly ground black pepper. Every single ingredient is straightforward pantry stuff, which means there's zero guesswork about what's actually in the bottle. For anyone navigating nut allergies, creamy store-bought sauces can be a minefield of unexpected additives and shared-facility warnings — this one sidesteps all of that with a completely clean, nut-free ingredient list. A quick whisk over medium heat is all it takes before the sauce cools and the flavors deepen into something genuinely craveable. It keeps in the fridge for up to four weeks, so you can make a batch ahead and drizzle it over pulled pork, grilled chicken, or anything else that needs a serious flavor upgrade.
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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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