AIP Friendly Ginger & Turmeric Hot Sauce
Most store-bought hot sauces are loaded with nightshade peppers, making them completely off-limits when you're following an elimination-style protocol — but this one delivers serious heat and complexity without a single pepper in sight. The fire here comes from fresh ginger, prepared horseradish, and a generous hit of apple cider vinegar, all balanced by a touch of honey and warm Ceylon cinnamon. Fresh turmeric adds that gorgeous golden color along with its distinctly earthy, slightly bitter depth. Garlic is bloomed in olive oil first, then the aromatics are simmered together until completely tender before everything gets blended silky smooth and strained. A squeeze of fresh lemon juice stirred in at the end brightens the whole thing and keeps the flavors lively. The result is a punchy, layered condiment that makes grilled proteins, roasted vegetables, or simple bowls feel genuinely exciting again. With 16 servings per batch, one quick cook session keeps your fridge stocked for weeks.
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Learn more →Ingredients
16 servings
- 2 tbsp olive oil
- 4 cloves garlic, roughly chopped
- 3 tbsp fresh ginger, peeled and roughly chopped
- 1 tbsp fresh turmeric, peeled and roughly chopped
- 2 tbsp prepared horseradish (no additives)
- ½ cup apple cider vinegar
- ¼ cup water
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/8 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp fine sea salt
- ¼ tsp ground ceylon cinnamon
- 1 tbsp fresh lemon juice
Instructions
- 1
Heat the olive oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until softened and fragrant, about 2 minutes — watch closely so it does not brown.
- 2
Add the ginger and turmeric to the pan and cook, stirring, until fragrant and slightly softened, about 1 minute.
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