Red Pepper Sip with Sriracha

The perfect low cal sip with a chilli kick to rev up the metabolism! Enjoy without guilt. So easy to put together.


  • 1 x 400 g Ina Paarman’s Roasted Pepper Pasta Sauce
  • 1 ½ cups (375 ml) water
  • 1 x 25 g Ina Paarman’s Liquid Vegetable Stock
  • 1 t (5 ml) Sriracha chilli sauce or Tabasco sauce
  • Ina Paarman’s Garlic Pepper Seasoning to taste

Blend Pasta Sauce, water, Vegetable Stock and chilli sauce together until smooth. Taste and season with Garlic Pepper Seasoning. Cover and chill.

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