One of the bummers of having to watch what I eat is avoiding too much vinegar. Yes, vinegar, when consumed in large quantities, causes major problems for me. My saving grace is ACV or apple cider vinegar. This is one of the only ones I can eat on a consistent basis, so you’ll notice it in a LOT of my recipes. Especially in most of the sauces on this site. A lot of the dressings and sauces you see on store shelves have preservatives and too much sugar. It’s always best to try and make these at home whenever possible.
Let’s start with a replacement for Louisiana Hot Sauce and Sriracha, both of which I was addicted to for years. Not at the same time, of course. ‘Cause who has time for that? This recipe is even better because it features Thai chili peppers and you can put it on everything. Really. this works on many different types of food. I think that this will quickly become your “go-to” sauce.
Check it out for yourself. It’s super fast and easy to make. And at 75 servings, it will last you for like ever. Try it with the Louisiana Gumbo recipe on this site. You’ll be strolling down Bourbon Street in no time!Print
This one-stop-shop of a sauce is tangy with just a hint of heat. Check it out and add it on, well, everything.
- 1/2 cup water
- 1/4 tsp arrowroot starch
- 8 cloves garlic (I. love. garlic.)
- 1 cup fresh thai chili peppers
- 1 1/4 cups apple cider vinegar
- 2 tbsp sweet paprika
- 1 1/4 tsp smoked salt (yes, this is a real thing)
- Mix the arrowroot starch with water and make sure it’s well blended.
- Throw everything in a blender and blend.
- Put it on everything and EAT!
Use organic ingredients whenever possible.
- Category: Dressings + Sauces
- Cuisine: American, Thai