That's a Wrap! No-Peppa Hot Sauce!

I'm finally able to chew some soft things after my dental work last week. "Paleo Wraps" are these wonderful coconut wraps that are soft and not too chewy for me. Here's a "Tofu- Egg Scramble" I threw together. The recipe today is not the the scramble, but the "hot sauce" I came up with. I had just gotten used to using Sriracha sauce on so many things...vegan "mac 'n cheese" and tofu egg scrambles, but it's made with chili peppers and they are nightshades and nightshades are a no-no on the AIP plan. So I experimented the other day and came up with this...not bad if I say so myself.

No-Chili-Peppa Hot Sauce

Base recipe
1/2 cup chopped beets
1 cup chopped carrot
1 tsp ginger juice
1/4 tsp salt
1/4 tsp black pepper (or any hot peppercorn)
1/2 cup water

More water as needed

Add for heat:
Ginger juice
Natural horseradish

Blend base recipe ingredients well in a blender, food processor or Vitamix. Heat in saucepan with enough water to cover. Simmer until veggies are cooked, about 10-15 minutes, stirring often.

Here is where you need to experiment to find your own degree of heat and flavor...

Per 1/4 cup of the base recipe, I added another 1/2 tsp of ginger juice and/or 1/2 tsp horseradish, and stir. You can add more as you like. I found the ginger to make it a "sweet-hot" and the horseradish, a hot-hot. Add water as needed for the consistency you like. I had simmered mine down a little thicker than I wanted, and just added some water to get it more like a hot-sauce consistency. I'm not a "nose-running" hot spicy girl, so I probably went easy on the hot part...

I'm keeping the rest of the base recipe in the fridge and I'll add the hot stuff as I need it. Of course, with different herbs, you can make this a tomato sauce or ketchup. More on that later as I experiment.

I'll post my Tofu Egg Scramble recipe in the next few days, but I'd like to experiment with subbing cauliflower for the Tofu to make it more Paleo.