it’s bitchin’

My husband has a tendency to bring home edible treats from his work trips. Dumplings from Southern California, Nutella from Belarus, you name it, he has probably hauled it home. 

During a work trip to San Diego last month, my husband got together with a friend from college. During his visit, she took him to one of the local farmers’ markets she frequents. I’ve seen my husband in action at farmers’ markets. Picture someone cruising the aisles, sampling food at every possible stand, then returning to many of the vendors and purchasing things that may (or may not) be on our grocery list. I usually have to reel him in so we don’t end up with a ton of baked goods (which I always maintain I can make at home) and homemade jarred goods.

When my husband returned from San Diego, he emptied his carry on bag and presented me with a key lime pie, smoked salmon and a container of something that read ‘Bitchin’ Sauce’ on the lid. Yep, he had definitely been exercising his farmers’ market tendencies without me.

bitchin_sauceI was intrigued by the Bitchin’ Sauce not only because of the name, but because I’m a sucker for dips and spreads. My husband went on to explain that the sauce is available at farmers’ markets around the San Diego area. There are six flavors and the concept was started by a brother and sister team, who have since expanded their business beyond farmers’ markets. I opened the cilantro chili flavor that my husband dragged across state lines, grabbed a cracker and took a scoop from the container. It’s vegan, but has a creamy non-vegan consistency. I’ve been eating Bitchin’ Sauce on crackers and as a dip for veggies. You really can’t go wrong, it’s tasty on practically everything.

The container of Bitchin’ Sauce lasted for exactly two days in our house. Like many things I know I can’t source locally, I started plotting ways to recreate it myself. My husband’s college friend also loves Bitchin’ Sauce and she sent him the recipe she uses. As much as I love the challenge of tasting and recreating dishes myself, sometimes it’s nice to use a recipe you know is tested, reliable and tastes like the real thing.

My kitchen notes

If you want to make the original Bitchin’ Sauce flavor, eliminate the cilantro and jalapeño.

Nutritional yeast and Bragg Liquid Aminos are easy to find in Whole Foods or natural food stores. Nutritional yeast can be found in the bulk grains section and Bragg Liquid Aminos are typically shelved with soy sauces and vinegars.

The consistency of the sauce should be thinner than hummus. If you find the consistency too thick, consider adding additional water, a tablespoon at a time.


 Chili Cilantro Bitchin’ Sauce 

Makes approximately 2 cups

3/4 cup  water
1/2 cup grapeseed oil
3/4 cup raw almonds
1/4 cup freshly squeezed lemon juice
3 tablespoons nutritional yeast
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/2 cup loosely packed cilantro leaves, stems removed
2  jalapeño peppers, de-seeded and sliced


1. Place all ingredients in a blender or food processor. Slowly blend for one minute. Turn to high, and continue to blend until all ingredients are smooth and creamy.

2. Store in the refrigerator in a jar. Sauce may separate, stir before serving.


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