Sweet, sour and tangy all at once, the wonderful Chinese barbecue sauce called Hoisin. Think of it like ketchup with a twist. Here is a recipe without the poor quality ingredients that you don’t want, and it’s gluten-free. Think of it like ketchup. Use it on chicken, scallops, shrimp, vegetables and burgers.
1/4cuplow sodium Tamariwheat-free soy sauce
3tablespoonsraw cashew butter
2tablespoonsmelted coconut oil
1tablespoonsplus 1 teaspoon sesame oil
1tablespoonfish saucenước mắm
1tablespoontamarind pasteoptional but delicious
2teaspoonsunseasoned rice vinegar
1/2teaspoonChinese Five Spice Powder
Combine all ingredients into a large measuring cup or bowl. Whisk until smooth. You could even toss all of the ingredients into a blender and whirl to blend.
Store covered and refrigerated in a jar for 30 days.
Recipe from Chef Sally Cameron of AFoodCentricLife.com