Hot Red Relish Dip / Sauce

Hot Red Relish Dip / Sauce

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Celiac Safe.

Ingredients:

400g Radish

4 Tsp Dijon Mustard or Homemade Mustard 

1 Tsp Turmeric

2 Tbls Olive Oil

2 Tsp Cayenne (or more depending how hot you like things you can always add more later)

1 Tsp Salt

2 Tsp Potato Starch

First of all sterilize a 300g Jar.

Next top and tail your radishes and pop them straight into your blender.

 Add the mustard, olive oil, potato starch, turmeric, salt and cayenne.

 Start blending, If you are using a Vitamix you will need your tamper handy to push the radish down to the blades.

Keep blending the mixture until you have a smooth sauce.

Taste the sauce and add more cayenne or chilies if you prefer,
keep adding until you have your chosen heat.

(If you suffer with acid reflux i wouldn't recommend adding alot of spices/chillies)

 This is what it looks like before you put it onto the heat.

You need to heat it up so that the potato starch can react and make your sauce thickened so it's not just a runny milk consistency.

Keep stirring the sauce until you get a lovely thick cheese sauce resemblance.

Here it is finished.

If the heat has made the spicyness of the sauce a little subtly for you you can add more.




Once you have your heat sorted out, pour your mixture into your chosen jar and put the lid on your jar tightly, let it cool and put the jar into the fridge.

I have three recipes you could use this with Hot Smoked Salmon Jacket, Dinner Cakes, and Anytime Pancakes

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