Shawn White
Sous Chef
Originally posted on TVWB by Chris Allingham Sep 25, 2003
1 Cup white vinegar
1 Cup cider vinegar
1 Tbs turbinado sugar
1 Tbs red pepper flakes
1 Tbs Tabasco
1 tsp kosher salt
cracked pepper to taste (maybe 1/2 tsp)
SW Comments: make this one a day ahead if possible. I throw it all together then heat this one in a sauce pan just until the sugar and salt are dissolved. Not sure if you're supposed to or not but it works for me. Once cool, I like to add some dehydrated parsley for color. Keeps a long time. Throw it in a clear squeeze bottle, shake and squeeze.
1 Cup white vinegar
1 Cup cider vinegar
1 Tbs turbinado sugar
1 Tbs red pepper flakes
1 Tbs Tabasco
1 tsp kosher salt
cracked pepper to taste (maybe 1/2 tsp)
SW Comments: make this one a day ahead if possible. I throw it all together then heat this one in a sauce pan just until the sugar and salt are dissolved. Not sure if you're supposed to or not but it works for me. Once cool, I like to add some dehydrated parsley for color. Keeps a long time. Throw it in a clear squeeze bottle, shake and squeeze.