Lupin Free Eastern Carolina Vinegar BBQ Sauce
Tangy, fiery, and deeply rooted in tradition, this vinegar-based BBQ sauce is the kind of condiment that makes a whole spread come alive. It's built entirely from pantry staples — two types of vinegar, a trio of peppers, a pinch of sugar, and salt — so there's nothing mysterious hiding in the ingredient list. That simplicity is exactly what makes it such a reliable choice for anyone navigating legume-related sensitivities, since lupin flour and lupin-derived additives have a sneaky way of turning up in processed sauces and spice blends. Here, you're in full control from the first whisk to the final pour. The heat from the red pepper flakes, cayenne, and black pepper blooms beautifully as the sauce steeps and cools, giving you a complex, layered kick that tastes like it took far more effort than it did. Bottle it up and keep it in the fridge for up to four weeks — though once you taste it on pulled pork or grilled chicken, it probably won't last that long.
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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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