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North Carolina Vinegar Sauce |
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Print this Recipe U.S.A. Special Equipment: 1 cup wood chips, soaked for 1 hour in cold water to cover and drained Makes about 2 1/2 cups North Carolina (particularly northwestern North Carolina) occupies a unique position in the realm of American barbecue. Unlike the rest of the country (which enjoys tomato-based sauces), the preferred condiment here is a piquant mixture of vinegar and pepper flakes, with just a little sugar to take off the sharp edge. The meat served is always pork, and it’s shredded or finely chopped, not sliced. Put the pork and vinegar sauce together and you have one of the most delectable barbecues ever to grace a bun. The jalapeño chiles aren’t strictly traditional, but I like their added bite. 1 green bell pepper, medium 1 red bell pepper, medium 2 tomatoes, large, fresh, ripe 1 mango, large, or 2 small mangoes, peeled, seeded and diced (about 2 cups) 2/3 cup red onions, finely chopped 1 tablespoon garlic, minced 1 scotch bonnet chile, cut in half (for a milder sauce, seed the chile) 1/3 cup cider vinegar 1/2 cup brown sugar, firmly packed, dark brown 2 tablespoons molasses 2 tablespoons dijon style mustard 2 tablespoons Tamarind Water (see recipe under Ground Meat, Burgers and Sausages"), frozen tamaring puree, thawed, or fresh lime juice 1 tablespoon soy sauce 1 cinnamon stick (3 inches) 1 1/2 teaspoons thyme, fresh or 3/4 teaspoon dried 1 1/2 teaspoons marjoram, fresh, or 3/4 teaspoon dried 1 1/2 teaspoons cumin, ground 1/2 cup water, or more as needed Salt and freshly ground black pepper, to taste 1. Combine all the ingredients in a medium-size nonreactive bowl and stir until the sugar and salt are dissolved. Taste for seasoning, adding salt and sugar as necessary. 2. Use the sauce immediately, or at least the same day; it does not store well. Makes about 2 1/2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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