On Sat, 25 Sep 2004 11:49:12 -0500, "Charles Howse" >
wrote:

>Hi,
>I have never made a vinegar based finishing sauce before, but yesterday I
>bit the bullet and made the following from a recipe on the Internet:
>
>1 cup cider vinegar
>2 tablespoons salt
>1 tablespoon brown sugar
>1 teaspoon ground cayenne
>1 teaspoon crushed cayenne
>
>This is WAY, WAY, WAY to vinegary, and too, too, too salty!
>The question is, how can I fix it? I don't want to throw it out (I know,
>it's only a cup of stuff, but still...).
>I'd like to learn how to fix something that doesn't taste right.
>
>
>TIA,
>Charles
>


When using this on pulled pork you only need a few drops. Make it
again and cut the salt in half or leave it out.

I usually use just cider vinegar and some peppers. Texas Pete makes a
nice clear vinegar/pepper sauce. You might try it.

Bruce