Hazelnut Free Eastern Carolina Vinegar BBQ Sauce
If you love bold, tangy barbecue sauce but want to skip anything that might hide unwanted allergens, this vinegar-based recipe is about as clean and straightforward as it gets. Every single ingredient is a pantry staple — two types of vinegar, a handful of spices, sugar, and salt — so there's no guesswork about what's actually in the bottle. The double-vinegar base gives it that sharp, lip-smacking backbone that Eastern Carolina barbecue is famous for, while the cayenne and red pepper flakes build a slow, satisfying heat. As the sauce cools, the pepper flakes steep right into the liquid, deepening the flavor without any extra effort on your part. It's the kind of sauce that makes pulled pork, grilled chicken, or even roasted vegetables taste like they came off a serious competition pit. Store it in a glass jar in the fridge and you'll have a fiery, allergen-transparent condiment ready to go for up to four weeks.
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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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