Low Carb Rocket Fuel. This not all my recipe and I even took the name because it seemed so apropos. It is not so killer spicy hot that it’s only good for a few people, but rather designed to add heat to your liking. Of course I changed some of the recipe to reflect low carb like the pear and the sugar, and yes I even omitted a couple of ingredients like Tabasco but the absolute essence of the recipe still remains intact. For comparison, here is the original recipe and even they took it from a restaurant. The second picture is to show it accompanying my dinner and you can see how little it takes.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am not sponsor-compensated for recommending a product that I use***
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 C Drained Sliced Jarred Hot Jalapenos
- ¼ C Jalapeno Juice (From The Same Jar)
- 2 T Chopped Cilantro (More If Wanted)
- 1 T Just Like Sugar Brown***
- 1 T Lime Juice
- 2 t Fish Sauce (Optional & I Used It)
- 2 t Crushed Garlic***
- 1 t Chili Garlic Paste
- ¼ t Cayenne Pepper
- ¼ t Cumin
- ¼ t Crushed Oregano
- ¼ t Ginger Powder
- 1 Cup Finely Chopped Daikon Radish
- Water To Consistency Desired (Saved From Daikon Cooking)
- Chop daikon radish and simmer in 1 C water until very soft.
- In bowl large enough to hold at least 3 cups (or a small processor) add rest of ingredients.
- Drain and rinse cooked daikon radish, add to rest of ingredients, process to a fine consistency adding water as necessary. I used my stick blender because for this particular job it was the best tool.
- 12 Servings
- 4 Calories, 0.1g Protein, 0.0g Fat, 0.2g Carbs, .01g Fiber, 0.1g Net Carbs
- As you can see this is basically a zero carb food so...eat it with abandon.
- Want it hotter? First be sure you use hot jalapeno peppers & juice and a sure fire way to get it hotter is to use (a little) more chili garlic paste.
- Since I was testing this for the first time I used raw jicama which stayed a little chunky and which is why I am suggesting simmered daikon radish.