Papaya Seed Hot Sauce Recipe -- Paleo, Vegan, Nightshade Free, Easy

Hello there, I'm Penny, also known as the lady who doesn't like to waste any food, and even tries to find uses for things people didn't even know were food. Yes, I'm that lady who made chutney out of banana peels, and stew out of watermelon rinds, not to mention a whole bunch of other "weird foods" that I regularly eat. So of course, when I got papayas (from the reduced rack, an amazing bargain!) and I saw how many seeds were in them, I wondered whether or not those seeds were edible. And guess what? They not only are edible, they actually have a lot of medicinal benefits!

Once I discovered that these seeds were edible, I tasted them to see how I could play around with them in the kitchen and discovered that they tasted very mustardy, for some reason. Spicy and a drop bitter, with a strong flavor reminiscent of mustard seeds.

I love my hot sauces, and of course my first idea of what to do with spicy seeds is turn it into a spicy condiment. This is a great recipe for people who are off nightshades and therefore can't use standard hot sauces, and is paleo and vegan and refined sugar free, but isn't auto immune paleo friendly because all seeds, including papaya seeds, are a no go for people on that diet.

Oh, and it is super easy. Did I mention that? What's not to love?

Papaya Seed Hot Sauce Recipe -- Paleo, Vegan, Nightshade Free, Easy

Ingredients:
Seeds from one papaya, approximately 6 tablespoons
4 tablespoons apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon honey, coconut sugar, maple syrup, or other sweetener of choice
1 clove garlic
3/4 teaspoon fresh horseradish (optional)

Instructions:
1. Separate the papaya seeds from the papaya flesh. You don't have to be exacting; some little bits of papaya can be left with the seeds.

2. Blend up the ingredients, adjusting to taste, as desired.

3. This lasts a while in the fridge. Use as you would any other hot sauce.