This tangy, spicy sauce draws from the first BBQ sauces used by Native Americans in the region. Commercially, this style of sauce became popularized by Adam Scott and Bob Melton in the decade after World War II.
Ingredients
- 2 c white vinegar
- 2 Tbsp jarred crushed hot peppers
- 1 c honey
Instructions
- Combine all ingredients together in a sauce pot. Bring to a simmer for 3 minutes. Ready to use or let cool to store.
- Once cooled store in an airtight container up to 2 weeks
Notes
Chef's Tip:
If you can't find jarred crushed hot peppers—what are referred to as "hots" in New England sub/hoagie shop parlance—minced pepperoncini can be used instead.
You can increase or decrease the hot peppers to fit your spice preference.
You can increase or decrease the hot peppers to fit your spice preference. Share on Pinterest!Pin at @Butcher_Box!
