If you love bold heat, this Very Hot Paleo Chili Garlic Sauce is the perfect condiment. Made with fiery Prik Ki Nu peppers (or jalapeños for a milder version), fresh garlic, vinegar, and just a touch of honey, it strikes a balance between spicy, tangy, and slightly sweet. This versatile sauce can be drizzled over meats, added to stir-fries, or used as a dipping sauce for an instant flavor boost. Not a fan of heat? Substiute red jalapenos and remove the seeds.

Prep time: 15 minutes
Cook time: 10 minutes
Makes: About 1 cup

Ingredients

  • 8 Prik Ki Nu (Prik Kee Noo) peppers (very hot; substitute red jalapeño for a milder version, and remove seeds for less heat)
  • 3 heads garlic, peeled
  • 1 teaspoon salt
  • 1 teaspoon honey
  • ⅓ cup white vinegar
  • 3 tablespoons water, divided
  • 2 teaspoons coconut flour

Instructions

  1. In a blender, combine peppers, garlic, salt, honey, vinegar, and 1 tablespoon of water. Blend on medium until chunky. Remove ¼ of the mixture and set aside.
  2. Turn the blender to high and liquefy the remaining mixture.
  3. Strain the liquefied mixture to separate the juice from solids.
  4. Add the strained juice and the reserved chunky mixture to a pot. Heat over medium-high heat.
  5. In a small bowl, dissolve coconut flour with the remaining 2 tablespoons of water to make a slurry.
  6. When the chili mixture is warm, stir in the slurry. Bring to a gentle boil while stirring, then remove from heat.
  7. Allow the sauce to cool completely before storing in a sealed container in the refrigerator.

Note: This sauce is extremely hot with Prik Ki Nu peppers. Adjust heat by using red jalapeños or reducing the seeds. It’s Paleo-friendly and adds fiery flavor to meats, stir-fries, and dipping sauces.

Notes