Eosinophilic Esophagitis Friendly Eastern Carolina Vinegar BBQ Sauce
Eastern Carolina vinegar BBQ sauce is the kind of condiment that makes everything it touches taste more alive — sharp, spicy, and deeply savory with almost no effort. For anyone managing eosinophilic esophagitis, store-bought sauces are often a minefield of tomatoes, dairy, soy, and thickeners that can trigger symptoms, but this recipe sidesteps all of that with a stripped-down ingredient list you can actually trust. Every single component here is straightforward: two vinegars, a handful of spices, sugar, and salt — nothing hidden, nothing processed. The double vinegar base gives it that authentic tangy backbone that clings beautifully to pulled pork or grilled chicken without needing any of the usual problematic add-ins. A quick simmer lets the pepper flakes steep and bloom, building real depth of flavor before the sauce even hits your plate. It keeps in the fridge for up to four weeks, so you can make a batch ahead and have a safe, bold condiment ready whenever the craving strikes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!