OK, I'll throw this recipe out for comments, 'cause that's how you learn. Thanks in advanced for your comments.
I like vinegar sauces with black and/or red pepper and came up with this as my work in progress.
1 cup white vinegar
1 1/2 cup water
1 TBSP Hungarian sweet paprika. I like Penzey's or Purcell Mtn Farms.
3/4 tsp penzey's Vietnamese cinnamon
1 1/2 TBSP raw cane sugar
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp fine ground black pepper
4 allspice berries, whole
1/4 tsp kosher salt
I likw a lot of heat, but I haven't added any to this recipe yet because I like to come up with recipes all can enjoy and then use them as a base for my recipe - a few habaneros and some salemme pepper would go well with the allspice and cinnamon. (Google Salemme Pepper Co.)
I age it for at least a few weeks in the fridge because it's better that way. The spices need time. I should crack the allspice.
I have to scale the recipe up to a gallon.
I also want to try some apple cider vinegar that a local farmer makes. I've got a 1/2 gallon of it. It prolly won't need cut like the store stuff 'cause it's way different. Its raw and has a real earthy taste. I mean like he must use a wooden barrel and didn't washed the apples -I have to ask him in the spring when I see him again.