Low Carb Tiger Sauce. I made this the other day on a whim and it was so good I decided to make it a recipe for you. Super easy and can be served with many meats. It is pretty spicy but the good news; there are no Thai bird chili peppers in it. I love spicy foods of all kinds but Thai peppers are a bit over the top even for me as I also want to be able to actually taste my food. I have shown this low carb tiger sauce it with a pork flank steak and then with a nice rare hanger steak and it was fabulous with both meals. I also have a sneaking suspicion this would go really well with eggs.
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- 1 C Cherry Tomatoes (About 20-25)
- 1 t Butter
- 2 T Lime Juice
- 1 Shallot Finely Diced
- 1½ C Cilantro
- 2 T Pickled Jalapeno Peppers
- 1 T Fish Sauce
- 1 T Oyster Sauce
- 1 T Garlic Paste***
- ½ t Red Pepper Flakes
- Zest 1 Lime
- Heat butter to medium high and sauté/roast tomatoes until charred and softened. About 5 minutes.
- Cool tomatoes.
- Add rest of ingredients to small blender and pulse to a small chop.
- Scrape sides, add tomatoes and pulse until all combined and you have a thickened finely chopped sauce.
- 4 Servings
- 55 Calories, 1.6g Protein, 3.3g Fat, 6.5g Carbs, 1.7g Fiber, 4.8g Net Carbs
- This would traditionally be done in a mortar & pestle but I opted to use my small blender and I like the way it looks and tastes.
- Beat into ¼ C mayo to make a great shrimp dip or to dress a hamburger.