Since discovering smoked paprika, I’ve been pretty obsessed with it. It has so many wonderful applications… it greatly enhances the flavor of any grilled burgers, it will add a little smoke and spice to any one pot meal, and I love to create sauces based on its flavor profile.
Paprika has a storied past. Although it’s mostly associated with Hungary, and perhaps you can find the most varieties of paprika there today, it originated in Mexico and made its way to Spain in the 16th century according to Wikipedia.
This tomato-based sauce is so versatile. It is a great ketchup substitute (most ketchups are loaded with sugar and yucky ingredients), it’s a perfect dip for plantain chips or grain free tortilla chips, and can also work as a salsa substitute with a little added spice.
Yield: About ¼ c
1 t smoked paprika
¼ t salt
½ t garlic powder
1 t agave nectar
7-8 drops fresh lemon juice
cayenne pepper to taste, optional
Combine all ingredients in a small container and stir until well combined.
Store in refrigerator for up to a week.
About this Recipe:
vegan paleo dairy free egg free coconut free nut free vegetarian grain free legume free gluten free