On Sat, 25 Sep 2004 20:24:38 GMT, Bruce > wrote:

>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



You might add some potato to soak up the salt. I know that works in
soups and stews.
Bruce