Hot sauces all seem to have either preservatives and/or vinegar (bad for candida overgrowth and certain diets) and/or sugar (bad for candida overgrowth and also not paleo, keto, or diabetic friendly). Not to mention that many don't use good quality salt.
Years ago I made my own healthy, raw, fresh, 3-ingredient hot sauce. I noticed that Tabasco only has 3 ingredients: vinegar, cayenne, and salt. So I decided to try lemon, cayenne, and salt as a hot sauce. It was delicious, but took all of 10 minutes to make, because I would try to make a few helpings and mix it in a small pitcher (salad dressing size). I didn't keep up with it, because it required this monumental 10 minute effort and involved a small pitcher!
So I reverted to bottled hot sauce. Fast forward several years to when I decided to re-read the ingredients. Yikes! I decided to try making my simple home made version again, but I'd simplify it further. Rather than a recipe involving mixing and trying to make a small supply, this time I'd try to put it together right on my plate. If something is simple enough, I won't be deterred from doing it. So I asked myself, how can I make this so easy I just have to do it? I experimented, and: Success! I'm pretty sure this recipe is safe for keto, paleo, raw, vegan, and diabetic diets. For those with inflammation, the quality and quantity of salt should be considered.
Of course when I first tried to switch from the bottle to the unprocessed/homemade, at the moment of truth, I found myself thinking, "can't I just grab this hot sauce in the fridge? I am short on time! And anyway, I don't use much!"
And at first, that's what I did.
I gave up and grabbed my bottle of Tapatio from the fridge.
(As to the rationalization of using just a little bit of bottled hot sauce - I was using about a bottle every month. All that sauce goes somewhere! The preservatives, vinegar, or sugar - stuff that my body simply does not need)
Then I asked myself, "how long does it really take to give my brekkie a dash of salt, cayenne and a little squeeze of lemon? The cayenne stays in a condiment tray right on the counter....the lemon is easily accessible on the door of my fridge.... Less than a minute? Am I worth a minute? Does being short on time mean I devalue my health? When I thought about it, it seemed ridiculous!
RECIPE:
So the ingredients are:
Good quality salt (Himalayan or Real are my first choices)
Cayenne (you can get various heat, some is not so hot at all)
and a little fresh lemon juice.
I usually add salt to taste while cooking (or if a raw dish -- while I'm prepping).
I sprinkle the cayenne on once I have plated the dish. I use a lot, but I don't use the really hot stuff. Again this will be to individual taste (remember it is easier to add than subtract)
I keep a lemon in a small cup or bowl in the fridge, easily accessible. I have my cutting board and knife out from cooking. I slice a small wedge from the lemon, and squeeze over the cuisine on my plate and put the rest of the lemon back in its spot in the fridge. Obviously I don't hurry when handling a knife, but the whole operation takes about 30 seconds.
I recommend using up the lemon wedge you cut (which is why I recommend cutting a small one), because the lemon flavor loses integrity once the wedge is squeezed, so trying to squeeze it again later is a little funky.
I hope this recipe helps readers avoid some unneeded, unhealthy additives. Let me know in comments!
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