Paleo Hoisin




Show of hands – who knew “hoisin” is Chinese for seafood, even though it has no seafood ingredients? The Internet never lies, so it has to be true!

The store-bought version may be tasty, but it’s full of caramel coloring, corn syrup, lots of undesirable stuff. Luckily, Nick threw together a Paleo version that brings the flavor without the junk. It’s going to top some pretty killer recipes still to come – we’re talking a shrimp stir fry and slow cooker bahn mi tacos with pickled veggies. Dude!

But first – the hoisin. Nick’s Paleo hoisin sauce comes together fast. If you can throw things into a blender and hit a button, you can make this one no problem. You’ll notice that the color is a little lighter than what you’d find in the store, but the flavor is what matters – and it’s on point.

So ditch the store version, whip up Nick’s hoisin and pat yourself on the back because you can…

“Keep it Paleo!”


Paleo Hoisin Sauce


  • 3 cups fresh pineapple, cubed
  • 2 garlic cloves, minced
  • 1”knob of fresh ginger, peeled and minced
  • 1 ½ cups raisins
  • ½ cup vinegar, white or white wine
  • 3 tablespoons Sambal
  • 1 tablespoon kosher salt

Preparation Instructions:

  1. Place all the ingredients into your blender and blitz until smooth.

“Keep It Paleo!”


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