Eastern North Carolina Sauce

Course : BBQ Sauce
Serves: 1
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1 pint cider vinegar
2 tablespoons salt
2 teaspoons ground red pepper
1 tablespoon red pepper flakes
2 tablespoons firmly packed brown sugar

Preparation / Directions:

Preparation: Combine all ingredients and let stand several hours before using. Since I am in the experiment mode, I added 1/2 pint water, 1 tsp. celery seed, and a dollop (maybe 1 Tbs.) molasses. In deference to former list member and keeper of the recipes, Tom Solomon, I also added 1 tsp. nuc nam to half of this. The Nuc nam actually made a pleasant addition, rounding out the flavors nicely. I will keep enough in the refrigerator to last for about two weeks and freeze the rest.

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