Pops likes hot vinegar and asked me to make a sauce with extra vinegar. So im thinking
70/30 Rolands White Wine Dry and Crisp (7%)/water
Some dried peppers i got going to avoid adding additional liquid. 1-2 ghosts, red bonnets, Arnaucho and whatever else is on the drying plate. Forgot atm.
Granulated garlic and onion flakes.
Probably much thinner than i normally make but its what he wants. Plus it should be stable without refrigeration?