Spicy food is addictive. It starts out with a little drop of Sriracha sauce and ends with ghost peppers. I’ve always enjoyed spicy food but wasn’t one of those people with an asbestos tongue that could eat a hot coal. If you follow me on my Facebook page you may remember my post about how I want to make all my food spicy. I started doing this as a way to get myself to drink more water. So I’d squirt Sriracha all over everything and buy progressively hotter salsa. And my plan definitely worked. But the thing with spicy stuff is that you build up a tolerance and soon nothing seems hot enough. I eventually graduated to Sambal Oelek, a fiery chili paste. I’ll probably be moving on from that soon enough.
I originally made this Yogurt Inferno Sauce as a topping for my burrito bowl when I didn’t have any avocado. And now I’m putting it on everything, including my daily egg white frittata, wraps, sandwiches, stir-fry bowls, pretty much whatever. The yogurt helps to cool the heat, but make no mistake, this is spicy! You can definitely adjust the heat to your taste. I’m sure there are some serious addicts out there who will laugh at my notion of “hot.”.
Elisa’s Yogurt Inferno Sauce – SOS Phase 1
Makes about 1 1/2 cups
1 cup non-fat plain Greek yogurt
1/4 cup Sriracha sauce
1/4 cup Sambal Oelek
Whisk all the ingredients together in a small bowl. Enjoy on everything and be sure to bring a big glass of water