Paleo Mala Sauce
Elevate your paleo-friendly meals with a fiery and aromatic twist by whipping up this Paleo Mala Sauce. Packed with the bold flavors of Sichuan peppercorns, dried red chilies, and Chinese five-spice powder, this sauce delivers the signature numbing heat of classic mala while remaining completely grain- and soy-free. Coconut aminos take the place of traditional soy sauce, lending a touch of natural sweetness, while coconut oil and fish sauce add depth and richness to the mix. Infused with fragrant spices like cinnamon and star anise, this quick-to-make sauce comes together in just 25 minutes and is perfect as a dip, marinade, or stir-fry topper for meats and veggies. Whether you’re cooking for a paleo lifestyle or simply love bold, spicy flavors, this Paleo Mala Sauce will ignite your taste buds and become a versatile favorite in your kitchen.
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Ingredients
- 2 tablespoons Sichuan peppercorns
- 10 pieces Dried red chilies
- 0.25 cup Coconut aminos
- 1 tablespoon Fresh ginger (grated)
- 4 cloves Garlic (minced)
- 0.25 cup Coconut oil
- 1 teaspoon Chinese five-spice powder
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 2 stalks Green onions (chopped)
- 1 teaspoon Fish sauce
Directions
Step 1
Heat a small pan over medium heat. Add the Sichuan peppercorns and toast them until fragrant, about 3 minutes. Remove from heat and let cool for a minute, then grind them into a coarse powder using a mortar and pestle or spice grinder. Set aside.
Step 2
Soak the dried red chilies in warm water for about 10 minutes to rehydrate them. Once soft, drain the water and chop the chilies roughly.
Step 3
In a medium saucepan over medium heat, add the coconut oil. Once the oil is hot, add the garlic and ginger. Sauté until they are fragrant and golden, about 2 minutes.
Step 4
Add the Sichuan peppercorn powder, chopped red chilies, Chinese five-spice powder, cinnamon stick, and star anise, stirring constantly for about a minute.
Step 5
Pour in the coconut aminos and fish sauce. Stir the mixture well and bring it to a gentle simmer.
Step 6
Add the chopped green onions to the sauce and continue to simmer for 5 more minutes, allowing the flavors to meld together.
Step 7
Remove the saucepan from heat. Let it cool slightly before transferring the sauce to an airtight container or serving bowl.
Step 8
Use as a dip or sauce for proteins and vegetables. Store any leftover sauce in the refrigerator for up to one week.
Nutrition Facts
| Serving size | (227.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 743.0 |
| Total Fat 59.6g | 0% |
| Saturated Fat 46.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2343.0mg | 0% |
| Total Carbohydrate 48.2g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 14.5g | |
| Protein 8.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 196.7mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 716.5mg | 0% |
Source of Calories