I grew up in rural Polk County, Florida, where vinegar was as common on the supper table as salt and pepper. Mom and Dad poured it on everything—collard and turnip greens, cabbage, black-eyed peas, black beans and rice, lima beans, cauliflower, spinach, fish, pork—you name it. It was tasty, low-calorie, and made every bite come alive. Bootleg Red takes that simple vinegar tradition and kicks it up a notch. It’s my personal favorite sauce for barbecued pork, beef, and—most of all—crispy fried chicken. But it’s just as good on your favorite sides, adding a bright, tangy pop that wakes up every flavor. If you’re ready to break away from thick, sugary barbecue sauces, give Bootleg Red a try. A little goes a long way—one taste and you’ll see why I love it.