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I love hot sauce!

Answered on December 29, 2013
Created December 28, 2013 at 10:20 PM

This is the one "processed" food I am having trouble giving up. I usually go with Franks or Crystal which are peppers, vinegar and salt and Melindas for spicer kick which contains xantham gum but no other crazy ingredients. As I get more and more paleo my biggest concern is the salt. I have moved to pink Himalayan salt for everything and I'm sure the salt they put in these sauces is not even legit sea salt. I have tried my hand at making some hot sauce on my own but it never is as satisfying. Usually too much vinegar flavor/not enough salt I think. Anybody have some good home made hot sauce recipes that they love?

Medium avatar

(1536)

on December 29, 2013
at 12:51 PM

If you're pretty close to 100% paleo outside of hot sauce, why give it up? The extra sodium in the hot sauce isn't going to sink the boat. Unless of course you drink the stuff by the pint. Then there might be an issue.

73405829e4cd62de86d52ef5c557dc42

on December 29, 2013
at 03:09 AM

I guess I'm the only one. Well I was thinking about it and most of the sauces have aged aka fermented pepper mashes. So maybe it's the fermentation that I am missing on my home made attenmpts

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2 Answers

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3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on December 29, 2013
at 03:34 PM

Personally I use crystal and don't think twice about it. I've made my own through using pickled peppers, turned out great (may be even better than crystal), but it takes multiple days, and I want hot sauce ready when I want it.

Here's some refrencese for you:

http://nomnompaleo.com/post/36060636540/paleo-sriracha

http://cookingcaveman.tumblr.com/post/2171409140/wing-dings

http://grillgrrrl.com/2011/12/kick-ass-habanero-hot-sauce-recipe/

http://vahuntergatherers.com/2012/07/27/potent-primal-bbq-sauce/

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Medium avatar

(238)

on December 29, 2013
at 06:09 AM

I grind dried peppers like Cascabel and use it to coat meats before cooking. I rarely add hot sauce anymore as I prefer the cooked in taste. As you state fermentation or aging is what is missing in your attempts.

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