This North Carolina–style vinegar-based sauce recipe, passed down from Drew Belline’s grandmother, is a basic condiment among his family members and is always on hand for seasoning barbecue and all types of pork dishes. It gets its name from the winning barbecue sauce recipe from which it was originally inspired. Unable to find distilled red vinegar, I substituted white vinegar and got excellent results.
1 (6-ounce) bottle of Louisiana hot sauce
3 1/2 teaspoons ground black pepper
2 teaspoons ground red pepper
1 teaspoon crushed red pepper
About 3 cups distilled red vinegar
1 to 2 squirts of Worcestershire sauce (or to taste)
In a quart-sized measuring cup, combine the hot sauce, black pepper, ground red pepper, and crushed red pepper. Fill with enough vinegar to make 1 quart. Season with Worcestershire sauce to taste. Keeps indefinitely; no refrigeration needed.
Makes 1 quart.
This is an extra recipe for an article that originally appeared in our January 2012 issue.