Black Pepper and Ginger Sauce Recipe

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.

Ingredients:

• 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)

Instructions:

1. In a medium saucepan, melt the oil and honey or natural sweetener (if using) over low heat.
2. Once melted, whisk in the tamari, tomato paste, ginger powder, black pepper, and cayenne, if using, and mix well.
3. 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.