Oral Allergy Syndrome Friendly Ginger & Turmeric Hot Sauce

Total time25 min

Prep time10 min

Cook time15 min

Oral Allergy Syndrome Friendly Ginger & Turmeric Hot Sauce

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Ingredients

16 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, roughly chopped
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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
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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