I love condiments. Ok that is not completely true. Let me revise. I love hot sauce! All hot sauces: tapatio, tobasco, cholula, sriracha, franks and of course chili garlic sauce. I have all of these in my pantry at all times. I realize many of these aren’t technically 100% paleo, but I am not ready to break my hot sauce addiction yet. I have a Thai dish on the menu for this week, and finally decided it was time to make my own hot sauce. Come to find out, it is super easy. As in chop, throw into a blender, mix and serve. If you can’t tell I love spicy sauces, but just to be on the safe side I deseeded and deveined half of the jalapeños.
This chili garlic sauce tastes identical to my favorite Thai restaurants but without any weird ingredients or preservatives. Win! Update: Since moving back to Oklahoma, I have had terrible luck finding red jalapeños, as in I have found zero in the state! I finally caved and made the sauce with green jalapeños. It tastes almost identical! So if you can’t find red jalapeños, green are a good option. Also you can use fresno chilis, which look just like red jalapeños but are more expensive.
Ingredients
- 8 red jalapeños
- 2 garlic cloves
- 1/2 tsp sea salt
- 2 Tbls rice vinegar
- 1 Tbls coconut sugar* omit for whole30
Directions
- Cut four jalapeños into chunks and throw into blender.
- Deseed and devein remaining four jalapeños and place into blender.
- Add remaining ingredients to blender.
- Mix until well combined but not liquid.
- Store in an airtight container for up to two weeks in the fridge.
Notes
I don't even add the coconut sugar anymore, so don't fret if you are on Whole30 and are worried about the taste!
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