Black Pepper and Ginger Sauce Recipe
By Bevin Clare
Photo by Adobe Stock/virp
There are loads of ways to use this sauce to add more black pepper to your day: Include it in your favorite sauté dish, pair it with eggs, or mix it into a soup. I love adding it to my gently stir-fried vegetables — such as bok choy, green onions, and carrots — to blend the flavors.
Yield: about 1 cup.
- 1/4 cup coconut oil, ghee, or butter
- 2 tablespoons honey or natural sugar (optional)
- 1/4 cup tamari or soy sauce
- 1/4 cup tomato paste
- 1 teaspoon dried ginger powder
- 2 tablespoons freshly ground black pepper
- Cayenne pepper (optional)
- In a medium saucepan, melt the oil and honey or natural sweetener (if using) over low heat.
- Once melted, whisk in the tamari, tomato paste, ginger powder, black pepper, and cayenne, if using, and mix well.
- Store in a clean, sealed container for up to 2 weeks in the refrigerator.
For more Spicy-Hot Detoxing:
- Do a Spicy-Hot Detox
- Ginger-Chili-Lime Chopped Vegetable and Chicken Salad Recipe
- Spicy Chai Tea Recipe
- Classic Fire Cider Recipe
- Iced Hot-and-Spicy Lemon Drink
- Lemon-Garlic Harissa Recipe
Bevin Clare, M.S., R.H., CNS, is a clinical herbalist and nutritionist with a deep love for plants. She holds a master’s degree in infectious disease, and serves as president of the American Herbalists Guild.
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