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Mr. Spice Tangy Bang! Gluten-Free Hot Sauce
[GFD195231]
Product Amount: 10.5 oz. Bottle

$6.03
Gluten Free FoodsPrepared FoodsMilk Free FoodsEgg Free FoodsOrganic Foods

Points Credit : 6 points Currently valued at $0.60

Gluten-Free Food / Product added to the Gluten-Free Mall on: Friday 16 January, 2004.

Tangy Bang! Hot Sauce is one of a kind---the only salt-free hot sauce in the world. A prize winning balance of sweet, sour and tangy with just the right touch of fire to wake up any dish. Try Mr. Spice Tangy Bang! with tomato juice, on a baked potato, or add it to your favorite pasta sauce and kick it up a notch!

FROM OUR CUSTOMERS:
'I loved the Tangy Bang! Hot Sauce.' - George Bush, Former President of the United States.

Certified Organic by QAI.

Organic, No Cholesterol, No MSG, No Preservatives, Gluten Free, Wheat Free, Dairy Free, No HVP, No Sulfites, All Natural, Salt Free, Fat Free, VEGAN, No HFCS.

Many uses: cooking or table sauce; potatoes, chicken; meats; seafood; stir-fry; eggs; tofu; vegetables; dips; soups; adds tangy flavor to anything you like!

Ingredients: Water, Apple Cider Vinegar*, Evaporated Cane Juice*, Lemon Juice*, Ginger Puree*, Rice Starch*, Horseradish* (Cider Vinegar*, Horseradish Roots*, Water, Salt, Food Starch, Sugar*, Citric Acid), Cayenne*, Garlic Powder*, Onion Powder*, Paprika*, Xanthan Gum, Coriander*, Lemon Extract*, Natural Flavors, Ginger Oil*. *ORGANIC

NUTRITION FACTS
Serving Size 1 Tsp (5ml)
Servings per container 60
Calories 5 Calories from fat 0
Amount per serving - %DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 0mg - 0%
Potassium 0mg - 0%
Total Carb 1g - 3%
Dietary Fiber 0g
Sugars 1g
Protein 0g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%
*
RECIPE: French Onion Dip: Blend 1/3 cup yogurt (or sour cream), with 1/3 cup cottage cheese and 5 tsp Tangy Bang Hot Sauce. Add 3 tbsp diced red onion and 1 tsp dill weed. Chill and serve. Delicious!

Mr. Spice Tangy Bang! Gluten-Free Hot Sauce
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Gluten Free Diet and Celiac Disease Diet Approved On: Friday 16 January, 2004
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