By Natalie R. Toney M.F.A., C.H., Healthy Planet Food Editor
Summer is in full blast with festivals, markets, fairs, concerts and several other outdoor events well underway! In the midst of all the fanfare is Independence Day, and whether attending the big spectacle at the Arch, a display in your local township, or even gathering at home and watching on T.V., the 4th of July holiday is loaded with plenty of festive foods and beverages. While I may have some mixed feelings about the overall safety of fireworks with their effect on populations and the environment, there is nothing wavering in my fondness for Firecracker Sauce. An instant party pleaser with its burst of color, and pop of bright, bold flavors, nothing artificial, plus most of the ingredients are probably already available in your kitchen! Veggies, tofu, tempeh, eggs, seafood, meats, chips, crackers, breads and more all explode with the fiery, sweet, sour, salty, and somewhat smoky goodness! Each ingredient allows freedom for modifications per differing tastes and health needs, without sacrificing any flavor, the sky’s the limit (or possible allergens) when it comes to recipe experimentation. Firecracker Sauce lends itself as a fantastic glaze, dip, baste, sauce, condiment, and drizzle due to its versatility and consistency, without overpowering the main attraction. I love it as a dip or drizzle for cauliflower and okra that’s lightly breaded in gluten-free panko(I just got some root veggie crumb breading that I have not tried yet with sauces and such, though seems to hold up pretty well on its own, also delicious to sprinkle on salads), and a slightly sweeter version for spring rolls concocted with a bit of orange, and almond butter. Due to the stability of the ingredients, there is no worry of the sauce spoiling at an outdoor event, can easily be made on-site, is readily transportable, plus doesn’t feel “heavy” on those humid, sticky Midwest days.
Bring the fireworks and flair to your food with Firecracker Sauce this Fourth of July, or any day of the year! Plenty of “Oooh’s and Ahhh’s” will be on the menu, and your meal will make history!
Tips: Buffalo, Sriracha, and hot sauce vary in flavor, consistency, ingredients, and heat-use whichever fits your needs best, and adjust recipe if needed. Plain hot sauce can be used in a pinch, however you will need less vinegar in the recipe, add a bit more sugar and seasoning (and if you want,+/- 1/2 Tbsp. melted butter). For a thicker sauce, heat in a pan on low to med., with a little bit of cornstarch, or arrowroot. To make it creamy, use plain Greek yogurt (add in a little at a time until desired color, flavor, and thickness). You can also add some peanut, almond, or sunflower butter. If using honey filtered is preferred to raw (tends to crystallize and might make sauce grainy). As a baste, wait until the last few minutes so the sauce doesn’t burn. Fresh garlic, ginger, and/or other herbs and seasonings-sauce will keep for a week in the refrigerator in an airtight container. If using dried, will keep for about 3 weeks to a month.
Ingredients:
- 1 1/4 C. Light brown sugar, OR 1/2 C. Honey, or real maple syrup (can use brown sugar and honey or syrup, though best to use primary amount of one, with a just a bit of other)
- 1/2 C. Sriracha, or buffalo style hot sauce
- 2 Tbsp. Low sodium soy sauce, or Coconut aminos
- 1 Tbsp. Rice wine vinegar, or apple cider vinegar
- 1/2-1 Tbsp. Water, orange, and/or pineapple juice
- 1/4 teas. Garlic granules, powder, or fresh minced
- Dash-1/2 teas. Sesame oil (opt.)
- Dash-1/2 teas. Worcestershire sauce(opt.)
- 1/4 teas. Red pepper flakes (opt.)
- 1/4 teas. Ginger, fresh or ground (opt.)
Directions:
Mix brown sugar (honey or syrup), garlic, and ginger in a bowl. Add chosen hot sauce, then soy sauce or coconut aminos, rice wine or apple cider vinegar, water and/or orange or pineapple juice, optional sesame oil and Worcestershire sauce, along with any other desired ingredients, and whisk until well blended. Sprinkle and stir in red pepper flakes. Yields approx.8 servings.