Being a Mexican food enthusiast, I like my food to be on the spicier side. When I first embraced a lectin free lifestyle, I was devastated at the thought of never consuming my beloved chili peppers again as they are in the nightshade family and crucial to the cuisine of Latin American. But thank goodness for our ancestors that ingeniously prepared and preserved foods that fortunately, made them easier to digest.

Because fermentation reduces the lectin content within foods, hot sauces fall into this category (those that are fermented anyway). Fermentation is an old world cooking method that converts carbohydrates into alcohol or acids. It can also promote beneficial bacterial growth, known as probiotics, that promotes healthy digestion.

Because I cannot consume cayenne pepper (even though it is considered low lectin), red hot sauce is the ingredient I turn to to replicate such flavor. And red hot sauce can be found in many recipes here at Cinder Hill Living which helps to deliver that quintessential heat and flavor to many of our dishes. Check out these recipes that include this incredible ingredient: Garcías Chicken Enchiladas Italian Tomato Sauce  Cinder Hill Chili  Mexicana Pasta  Sticky Ginger Chicken Wings Slow Pulled Spicy Chicken Taco Soup