Carolina Red

“From Smoke & Spice” by Cheryl & Bill Jamison

The geographic gradation of sauces in North Carolina is fascinating. Toward the eastern shore, pitmasters favor a vinegar style while their colleagues on the opposite, westem border are inclined toward a thick, sweet-sour, ketchup-based sauce. This “Red” from the central Piedmont region is right in-between, blending the best of the rest of the state.

1 1/2 cups cider vinegar 1 tablespoon sugar
1/2 cup ketchup
1 teaspoon salt
1/2 teaspoon cayenne or hot red pepper flakes Makes about 2 cups

Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.