It's always nice to have a couple of homemade sauces that can last in the fridge for a couple of weeks and can be used in more than one way. This is one of those sauce, gluten free, packed with sulphur and immune boosting nutrients. The ginger and garlic create a great anti-inflammatory effect on the body and help prevent cancer.

1/4 cup Bragg amino acids (natural gluten free soy sauce) or Tamari Light
1/4 cup red wine vinegar
6 slices of fresh ginger (sliced very thin)
4 slices of fresh garlic (sliced very thin)
1 tablespoon green onion (sliced thin)
1 teaspoon raw honey
1 medium sized dried chili arbol (crushed)

Method
Note- Omit the honey for a low carb sauce
Slice and measure all of your ingredients for the sauce and add them to a small container and set aside to allow the flavours to infuse for an hour or so.
*Note If you cannot find dried chili arbol you can use about 1 tablespoon of fresh hot red chilies.

Cook Outside the Box
Serve this sauce over steamed vegetables, roasted fish or brown rice
Use the sauce as a marinade for chicken breasts, chicken thighs or chicken wings
Thicken the sauce wit a little organic corn starch and use it as a glaze over steamed bok choy
Use the sauce like a salsa for Asian quesadillas

Bon Appetit!