This amazing secret sauce is intensely punchy & sweet & spicy & fragrant!
|Fiji Sweet Hot Sauce|
Happy 4th of July! This zippy recipe is our gift to you. We thought you should have some fireworks for your mouth to go along with the exploding night sky.
My mom created this healthy sauce while living in the Fijian islands, thus the name. Many people have asked for this recipe but alas, it could not be acquired - UNTIL TODAY. Do you feel loved?
|"Fiji Sauce" brings it all together.|
There are some naturally occurring sugars from the fruits used in our sauce, but we add no additional sugar.
Erythritol is used as the main sweetener and then a little stevia glycerite is used to enhance the sweetness further. Optionally, you may also use a little xylitol too (see the notes below the recipe). We prefer the version that uses a combo of erythritol and xylitol. Xylitol has more carbohydrates than erythritol, but it is still sugar-free and enhances the sweetness nicely.
Our punchy Fiji Sweet Hot Sauce is delicious as a condiment with just about anything. It makes a great dip, topping, sauce, dressing... uhh, main dish?
My dad has some of this punchy sauce everyday with his lunch or dinner. It is a beloved staple here at Kitchen Cheetahs! The picture above shows my dad ready to dig into a plate of our favorite Chicken Bake, with a side of our Quinoa Tabouli topped with this Fiji Sweet Hot Sauce.
See an even lower carb version of our Fiji Sauce here!
Fiji Sweet Hot Sauce Recipe:
10 ounces frozen raspberries
12 ounces frozen pitted cherries
3 small "dead-ripe" (nearly black) bananas that have been frozen
4 T. frozen orange juice concentrate
Mix the fruits together and set aside to thaw.
While the fruit is thawing make a Habanero Paste:
4 to 6 habaneros
1/4 c. granular erythritol
Wearing gloves, remove the seeds and and pith from the habanero peppers.
Finely mince habaneros and then smash with the 1/4 c. erythritol to make a very smooth paste.
Puree the above thawed fruit with:
The prepared Habanero Paste above
2 16-ounce jars of "fire roasted" red peppers and their juice
3 3/4 c. granular erythritol
1/3 c. whole psyllium husks
3/4 c. raw apple cider vinegar, or a little more (to desired tanginess)
4 T. FINELY grated frozen, peeled ginger root, to taste
3/4 t. sea salt, or a little more, to taste
1/2 t. tumeric powder
1/8 to 1/4 t. garlic powder, to taste
Pulse/grind into a medium smooth sauce. Do in batches to accommodate your food processor.
Put the processed mixture into a large non metallic bowl or pot.
1 c. water
Stevia glycerite to taste
The sauce should be sweet and tangy.
Gently heat and stir the sauce until it reaches 110 degrees F.
Let sauce cool before transferring into mason jars. Put 1 jar in your fridge and freeze the rest.
Instead of the 3 3/4 c. erythritol called for you may use 3 c. erythritol plus 3/4 c. xylitol. This is our favorite sweetener blend for this sauce.
This sauce mellows and changes a little overnight. The heat mellows and the apple cider vinegar mellows, so make sure you use enough peppers and vinegar to give a strong punch to this sauce!
Be very sure that the Habanero pieces are very fine so you don't bite down a piece of ultra-hot pepper.... This also ensures that the unique Habanero flavor is dispersed beautifully throughout the sauce.
HABANERO PEPPERS ARE CRUCIAL TO THE SUCCESS OF THIS SAUCE ‼️(however, you may reduce from 3 peppers down to 2 if you absolutely must)
Frozen ginger grates best! Use a very fine grater or a micro plane grater so that the ginger is essentially powdered for Best results.
Psyllium husk's thicken the Fiji Sweet-Hot Sauce. It's a good idea to purchase organic psyllium if you can, as it is guaranteed to be clean.
Summer chicken snack: Coarsely shred chilled white chicken breast and serve with your favorite mayonnaise and a side of Fiji sweet hot sauce.It's super fast. Super quick. Super delicious!
|Mayo and Fiji sauce dipped chicken|
Chicken breast dipped in mayo and Fiji sauce - It doesn't get better than this.
|3 1/2 quarts of Fiji sauce️️|
|Gorgeous birds eye view of the 3 1/2 quarts of Fiji sauce|
|Well, Hello Gorgeous!|
Leila & Nancy.