Think of this as the ur-bbq sauce. When English colonists arrived in America and settled near Roanoke they brought with them some of their tastes from home. Early British cooking reveals a penchant for tart flavors, and this sauce does not disappoint in that category. North Carolina bbq sauce is distinguished in large part by its vinegar base. Mingled with the native American and enslaved populations’ taste for chili peppers, what we end up with is something thin, penetrating, sharp, and spicy. This is the sort of sauce that is used both to baste cooking meats, and dress them once finished. Easy to make, it is simply an infusion of black pepper, red pepper, and salt into cider vinegar.
- 1 quart Apple Cider Vinegar
- 1/4 cup Red Chili Flakes
- 3 tablespoons Ground Black Pepper
- Add all ingredients to a mason jar, screw tight the lid and shake until combined. Allow to mellow in your fridge for at least a few hours before using.
