Paleo Mala Sauce
Discover the bold and fiery flavors of Paleo Mala Sauce, a health-conscious twist on the classic Chinese-inspired condiment known for its signature spicy, numbing kick. This recipe combines the aromatic heat of toasted Sichuan peppercorns and rehydrated dried red chilies with rich coconut aminos, fragrant ginger, and garlic. Traditional spices like star anise, cinnamon, and Chinese five-spice powder deepen the flavor profile, while coconut oil adds a luscious, paleo-friendly base. Perfect as a dip or drizzled over meats and vegetables, this easy-to-make sauce comes together in just 25 minutes, making it ideal for weekday meals or weekend feasts. Gluten-free, dairy-free, and bursting with authentic umami, it’s a must-try for fans of bold, complex seasonings!
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Recipe Information
Ingredients
- 2 tablespoons Sichuan peppercorns
- 10 pieces Dried red chilies
- 0.25 cup Coconut aminos
- 1 tablespoon Fresh ginger (grated)
- 4 cloves Garlic (minced)
- 0.25 cup Coconut oil
- 1 teaspoon Chinese five-spice powder
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 2 stalks Green onions (chopped)
- 1 teaspoon Fish sauce
Instructions
Heat a small pan over medium heat. Add the Sichuan peppercorns and toast them until fragrant, about 3 minutes. Remove from heat and let cool for a minute, then grind them into a coarse powder using a mortar and pestle or spice grinder. Set aside.
Soak the dried red chilies in warm water for about 10 minutes to rehydrate them. Once soft, drain the water and chop the chilies roughly.
In a medium saucepan over medium heat, add the coconut oil. Once the oil is hot, add the garlic and ginger. Sauté until they are fragrant and golden, about 2 minutes.
Add the Sichuan peppercorn powder, chopped red chilies, Chinese five-spice powder, cinnamon stick, and star anise, stirring constantly for about a minute.
Pour in the coconut aminos and fish sauce. Stir the mixture well and bring it to a gentle simmer.
Add the chopped green onions to the sauce and continue to simmer for 5 more minutes, allowing the flavors to meld together.
Remove the saucepan from heat. Let it cool slightly before transferring the sauce to an airtight container or serving bowl.
Use as a dip or sauce for proteins and vegetables. Store any leftover sauce in the refrigerator for up to one week.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 14.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
