Vegetarian Eastern Carolina Vinegar BBQ Sauce
Eastern Carolina vinegar sauce is the kind of condiment that makes everything it touches taste more alive — sharp, spicy, and unapologetically bold. This version is built entirely from pantry staples: two types of vinegar, a trio of peppers, a pinch of sugar, and salt. There's no meat, no Worcestershire, no hidden animal-derived ingredients to second-guess, which makes it a surprisingly clean fit for plant-based grilling spreads. The technique is simple — a quick whisk over medium heat to dissolve the sugar and salt, then a patient rest while the pepper flakes steep and the flavors come together into something genuinely complex. It's fantastic drizzled over grilled vegetables, smoked jackfruit, or even roasted cauliflower "steaks" straight off the grill. Make a jar on Sunday and it keeps in the fridge for up to four weeks, ready to punch up weeknight meals whenever you need it.
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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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