Pescatarian Eastern Carolina Vinegar BBQ Sauce
If you love bold, tangy heat, this classic Eastern Carolina-style vinegar sauce is about to become a staple in your kitchen. It's built entirely from pantry ingredients — two types of vinegar, a trio of peppers, a pinch of sugar, and salt — so there's nothing to second-guess and no animal products hiding in the mix. The double vinegar base gives it that sharp, lip-smacking backbone that makes it perfect for drizzling over grilled fish, shrimp, or any seafood you're pulling off the grill. A gentle simmer brings everything together, and then the pepper flakes steep as the sauce cools, deepening the heat into something genuinely complex. It keeps in the fridge for up to four weeks, which means you can make a batch on Sunday and reach for it all week long. Bright, fiery, and completely addictive, this is the kind of sauce that makes simple weeknight seafood feel like a backyard cookout.
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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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