Teriyaki Sauce – SCD
(adapted from http://thepaleopartridge.com/teriyaki-sauce-paleo-aip/)
- 1 Tbsp onion, minced or grated
- 3 garlic cloves, crushed
- 1 Tbsp fresh ginger, grated
- ½ C coconut aminos
- 1 tsp olive oil
- 1/8 C apple cider vinegar
- 1 date, chopped
Place all ingredients in a small saucepan and heat over medium. Stir and simmer for 5 minutes. Transfer to blender and puree. Makes about 2/3 cup.
Cindy’s notes: This is amazing as a marinade for chicken or use in stir dry. It also works well as a dipping sauce for broccoli. We’ve stored it for about 3 weeks in the refrigerator – it may keep longer, but we use it quickly.