Plum tomatoes, onion, garlic, cider vinegar, agave, mustard, habanero, canola oil, olive oil and salt.
An all natural, vegan and gluten-free sauce used to enhance your palates delight. This sauce is designed to go on eggs and potatoes, as a dip for fries or onion rings, as a spread on sandwiches, as a dressing on salads and of course on Thrive Bowls. The Special Sauce is more of a sauce that adds a bit of tang, sweet and heat to your meal. Yes, it contains habanero peppers, but it is balanced enough that you can eat as much as you want without the pain and suffering of most hot sauces.
Thrive Special Sauce and Extra Special Sauce are now available for purchase at:
Flying Fish on Hawthorne and SE 23rd
All New Seasons Locations
In a heavy saucepan combine agave, butter, and 1 cup of the heavy whipping cream. Set the second cup of heavy cream aside for later. Bring the contents of the saucepan to a rolling boil while stirring frequently until the mixture darkens and thickens slightly. Add the second cup of heavy cream and bring the mixture to a rolling boil. Cook until the mixture forms a fairly firm ball when dropped into cold water. Stir in the Thrive Extra Special Sauce, and salt to taste. Allow caramel mixture to cool slightly, then mixture can be used to dip whole apples, or drizzle over apple slices. Serve and enjoy!
Preheat oven to 400°. Place corn, tomatoes, and garlic in a foil lined baking sheet. Drizzle with olive oil, and sprinkle lightly with salt. Bake for 25-35 minutes or until corn is lightly browned and garlic is soft. Let cool. Cut corn kernels from the cobs, and put in a small mixing bowl. Peel garlic; then dice both tomatoes and garlic, and add to the corn. Set aside. In a large bowl, combine Mexican crema, Thrive Extra Special Sauce, lime juice and zest, and mix together until combined. Stir in corn mixture, black beans, cilantro, and ¾ of the green onions to the crema mixture. Season with salt to taste. Sprinkle remaining green onions on top of the dip for garnish. Enjoy!
SPICY BLACK BEAN DIP
Heat medium skillet over medium heat. Add olive oil and onions, and sauté until onions are softened and slightly browned. Set aside. In a large pot, smash black beans until a chunky paste. Add Mexican crema, Thrive Extra Special Sauce, and mix together until combined. Stir in sautéed onions, and remaining ingredients. Heat over medium heat until slightly bubbly, and cheese has melted. Enjoy!