Read 500 Low Sodium Recipes for Free Online Page A

brown sugar
    ½ teaspoon cayenne pepper
    ½ teaspoon hot pepper sauce
    ½ teaspoon black pepper
    Combine the cider vinegar, white vinegar, brown sugar, cayenne pepper, hot pepper sauce, and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally and store for up to 2 months in the refrigerator.
    Yield: 16 servings
    Nutritional Analysis
    Each with: 15 g water; 6 calories (4% from fat, 2% from protein, 94% from carb); 0 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 2 g carb; 0 g fiber; 2 g sugar; 2 mg calcium; 0 mg iron; 3 mg sodium ; 23 mg potassium; 76 IU vitamin A; 0 mg vitamin C; 0 mg cholesterol
Asian Barbecue Sauce
    This sauce is great on pork or chicken.
    1 cup (235 ml) Soy Sauce Substitute (see recipe, page 53)
    1 cup (235 ml) water
    6 teaspoons (30 g) brown sugar
    2 teaspoons (3.6 g) ground ginger
    4 teaspoons (20 ml) sesame oil
    2 teaspoons (10 ml) rice vinegar
    2 teaspoons (6 g) garlic, minced
    ¼ teaspoon red pepper flakes
    Combine all ingredients and store in a glass jar in the refrigerator for up to 2 weeks.
    Yield: 16 servings
    Nutritional Analysis
    Each with: 16 g water; 31 calories (33% from fat, 0% from protein, 67% from carb); 0 g protein; 1 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 5 g carb; 0 g fiber; 5 g sugar; 6 mg calcium; 0 mg iron; 2 mg sodium ; 24 mg potassium; 11 IU vitamin A; 0 mgvitamin C; 0 mg cholesterol
Chili Sauce
    I’ve got to admit I’ve never been a really big fan of bottled chili sauce. The kids used it on hot dogs for a while, but I’ve always been a mustard and relish type of guy. Anyway, I much prefer the flavor of this chili sauce to the kind found in stores. There are enough veggies in it to give it something more than a glorified ketchup taste. It keeps well in the refrigerator for weeks, and you could freeze it if you wanted to.
    2 cups (475 ml) no-salt-added tomatoes
    8 ounces (230 g) no-salt-added tomato sauce
    ½ cup (80 g) onion, chopped
    ½ cup (100 g) sugar
    ½ cup (50 g) celery, chopped
    ½ cup (60 g) green bell pepper, chopped
    1 teaspoon lemon juice
    1 teaspoon brown sugar
    1 teaspoon molasses
    ¼ teaspoon hot pepper sauce
    ⅛ teaspoon cloves
    ⅛ teaspoon ground cinnamon
    ⅛ teaspoon black pepper
    ⅛ teaspoon dried basil
    ⅛ teaspoon dried tarragon
    ½ cup (120 ml) cider vinegar
    Combine all ingredients in a large saucepan. Bring to a boil, reduce heat, and simmer uncovered for 1 ½ hours or until the mixture is reduced to half its original volume.
    Yield: 48 servings
    Nutritional Analysis
    Each with: 20 g water; 15 calories (2% from fat, 5% from protein, 94% from carb); 0 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 4 g carb; 0 g fiber; 3 g sugar; 6 mg calcium; 0 mg iron; 3 mg sodium ; 56 mg potassium; 39 IU vitamin A; 3 mg vitamin C; 0 mg cholesterol
Steak Sauce
    Similar recipes for an A-1–type steak sauce clone show up on a number of websites. This one uses reduced-sodium ingredients to make it applicable to a low sodium diet.
    ½ cup (120 ml) orange juice
    ½ cup (82.5 g) raisins
    ¼ cup (60 ml) Soy Sauce Substitute (see recipe, page 53)
    ¼ cup (60 ml) white vinegar
    2 teaspoons (10 g) Dijon mustard
    ¼ cup (60 g) low sodium ketchup
    1 teaspoon orange peel, grated
    Bring all the ingredients to a boil, then boil for 2 minutes, stirring constantly. Remove from the heat. Allow the mixture to cool to lukewarm. Pour the mixture into a blender and blend until it is smooth. Pour it into a bottle and cap tightly. Refrigerate.
    Yield: 32 servings
    Nutritional Analysis
    Each with: 8 g water; 12 calories (4% from fat, 5% from protein, 91% from carb); 0 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 3 g carb; 0 g fiber; 2 g sugar; 3 mg calcium; 0 mg iron; 1 mg sodium ; 39 mg potassium; 25 IU vitamin A;