Firecracker Sauce
Sweet, spicy, savory firecracker sauce in 5 minutes with 6 pantry staples. The ratio nails the balance: 1 part heat, 1 part sweet, with soy and vinegar holding it together. Drizzle it on shrimp, brush it on chicken, glaze it on salmon. Keeps 2 to 3 weeks in the fridge!
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Servings: 1 cup
INGREDIENTS
- 1/3 cup buffalo sauce or sriracha
- 2 Tablespoons soy sauce or coconut aminos
- 1/3 cup maple syrup honey, or brown sugar
- 1 Tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 Tablespoon water
INSTRUCTIONS
- Add all of the ingredients to a medium bowl or mason jar. Whisk or stir well until it's combined and the sauce is a deep red/orange color. Taste and adjust heat, sweetness, or salt as needed.
- Use as a marinade, baste, or glaze for chicken or fish. Store it in an airtight container in the fridge for up to 2-3 weeks.
Recipe Equipment
Jar or small bowl
Notes
Gluten-Free. Use tamari for a gluten-free option, or coconut aminos (my preference) for a gluten-free and soy-free alternative.
Balance. Taste before serving. If it reads too sweet, add a teaspoon of buffalo. Too spicy, add a teaspoon of honey. Too thick, a splash of water.
Make it creamy. Stir ¼ cup of finished sauce into ½ cup mayo for a firecracker dip or sandwich spread.
Nutrition
Serving: 2Tablespoons | Calories: 47kcal | Carbohydrates: 12.2g | Protein: 0.4g | Fat: 0g | Cholesterol: 0mg | Sodium: 291.1mg | Fiber: 0.1g | Sugar: 11.8g | Vitamin A: 4IU | Vitamin C: 0.1mg
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