CrazyChef's "Some Type Of Carolina" Vinegar Sauce

[CrazyChef]

I came up with one when I had my Q joint. The amounts are approximate.

1 qt. cider vinegar
1 cup Texas Pete's hot sauce (or your favorite)
1 Tbs. dark brown sugar
1/2 cup red pepper flakes
1 tsp. kosher salt
3 Tbs. black pepper
1 Tbs. chili powder
1 tsp. onion powder
1 tsp. granulated garlic
1 tsp. cayenne pepper

Mix everything together (the onion powder will dissolve once hot) in a sauce pan.
Bring to a boil, then simmer for at least 1/2 hour to release the flavors in the peppers.

Definitely on the spicy (but not hot) side of things.
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"The difference between stupidity and genius is that genius has its limits" - Albert Einstein

[Pit Boss]

From a born & bred eastern North Carolina boy...I have no problems with this recipe. It has some things that I wouldn't put in my own sauce, but it's not so far off that I would turn my nose up at it.
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Somewhere in Kenya...a village is missing their idiot.

[Pit Boss]

By the way...you don't need to simmer to release any heat from the spices. Many people don't even heat their vinegar sauces (although when using the cold method I like to let it steep for a few days before using). When I make a vinegar sauce I put it on the heat until my crushed red pepper sinks (it will float to begin with). By this time the sauce is steaming a bit but not boiling or even simmering. I then just turn off the heat and allow the pot to cool on its own. There's no need to boil or simmer these sauces at all.

Just a hint from a life long vinegar sauce cook.
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Somewhere in Kenya...a village is missing their idiot.