Lexington Dip (North Carolina)

The Piedmont area of North Carolina's take on barbecue sauce is thin, vinegary, and hot. This isn't a sauce you'd baste on grilled chicken, but rather, as the name implies, it's used as a dip or topping. Tasted alone, it's harsh with a strong bite of vinegar and heat that borders on excessive. Introduce it to pile of pulled pork though, and it's a match made in heaven. There's something about the vinegar that brings out the smokiness of pork all the more, and complements the pork flavour without masking it - not something you can say about thicker tomato sauces. With the sauce mixed into the pork, the heat still comes through, but in a way you may not expect after trying the sauce alone, and having your tongue burned after.

1½ cups cider vinegar
½ cup water
½ cup ketchup
1 Tbsp. dark brown sugar
1 tsp. black pepper, freshly ground
1 tsp. crushed red pepper
1 tsp. kosher salt
½ tsp. cayenne pepper

Combine all ingredients in a medium sauce pan. Bring to a boil over medium-high heat, reduce heat to low and simmer for 15 minutes, stirring occasionally.

Remove from heat, allow to cool to room temperature. Pour into a sealable jar and store in the refrigerator.

Makes 2½ cups.