It is quick, cheesy, and vegetarian.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 2 cups distilled white vinegar
- 3 thin slices lemon, seeded
- 1 tablespoon freshly ground black pepper
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground ancho chile pepper
- 1 teaspoon dried red pepper flakes
- ¼ teaspoon ground white pepper
- ¼ cup white sugar
Instructions
- Gather all ingredients.
- ALLRECIPES / MADHUMITA SATHISHKUMAR
- Pour white vinegar into a saucepan; add lemon slices, black pepper, cayenne, paprika, ancho chile powder, pepper flakes, and white pepper. Add sugar. Whisk to combine.
- ALLRECIPES / MADHUMITA SATHISHKUMAR
- Place over medium-high heat and bring to a simmer. Stir, turn off heat, and let cool to room temperature.
- ALLRECIPES / MADHUMITA SATHISHKUMAR
- Transfer into a plastic squeeze bottle or other vessel.
- ALLRECIPES / MADHUMITA SATHISHKUMAR
Reviews
After seeing this recipe I jumped on it. Made it and liked it. Was curious and still am about what you do with the thin lemon slices. I cut then and then used a garlic press to squeeze them. I don’t think you leave the rind in the sauce. Just a little confusing therefore only 4 stars.
Very close to what we eat in the Raleigh area. A little more spicy but that can be adjusted. Now that you have done Eastern NC BBQ Sauce recipe I would love to see a Lexington, NC style BBQ Sauce. Stamey’s BBQ in Greensboro is the best and so is their slaw. You can’t eat NC BBQ without the slaw