This zesty, tangy sauce comes together in one bowl with rich tomato paste, sharp horseradish, and a bright kick of fresh lemon juice. Coconut aminos add a savory, umami depth in place of anything soy-based, while a touch of apple cider vinegar sharpens the whole mix. A few shakes of hot sauce let you dial the heat up or down to your liking, and a short chill in the fridge lets everything meld into a punchy, well-rounded dip. It whisks up smooth in minutes and is a solid choice for a gluten free spread alongside shrimp, crab, or any chilled seafood platter.
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Combine the tomato paste, horseradish, lemon juice, coconut aminos, apple cider vinegar, hot sauce (if using), and salt in a mixing bowl. Whisk until smooth and fully combined.
Taste and adjust: add more horseradish for extra heat, more lemon juice for brightness, or more salt as needed.
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