Hot Vinegar BBQ Sauce  

Makes 3 cups     15 minutes     Stove

Most barbecue sauces feature at least some vinegar for tartness. North Carolina style vinegar sauces are primarily vinegar and, thus, can be a bit too much for some people.

Here I thicken it up with ketchup and extra brown sugar for sweetness.

1 cup ketchup

1 cup apple cider vinegar

½ cup firmly packed light brown sugar

4 ounces (½ cup) hot sport peppers in vinegar, pureed

1 tablespoon molasses (or honey)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

½ teaspoon ground allspice

1. In a medium saucepan over medium heat on the stovetop, add ketchup, apple cider vinegar, brown sugar, pureed hot sport peppers in vinegar, molasses, salt, pepper, and allspice.
2. Bring to a boil and reduce heat to low.
3. Cover and simmer for 10 minutes until bubbly.
4. Remove from heat and cool.
5. Store in an air-tight container in the refrigerator for up to 2 weeks.

Hold on to your empty vinegar bottles. They are the perfect size to repurpose and store sauces like this.