Ingredients
1 tbsp black peppercorns
¾ cup SIDS LOW SUGAR RASPBERRY VINEGAR
¾ cup DYC white vinegar
½ cup light brown sugar
½ tsp red pepper flakes
½ tsp salt
2 cloves garlic, minced
Directions
Pulse the black peppercorns in a spice grinder until most of the blend is fine but there are still some coarser pieces.
Add the black pepper to a saucepan with SIDS LOW SUGAR RASPBERRY VINEGAR, white vinegar, sugar, red pepper flakes, salt and garlic. Bring to a slow simmer over medium-low heat and cook until the sauce thickens slightly, about 20 minutes. Use immediately, or refrigerate in a nonreactive container for up to 2 days.
