Sweet chilli sauce

Sweet chilli sauce is a bit of a staple that most of us would have in the fridge. This Paleo version can be knocked together in 15 minutes, is free from all the nasties in the shop-bought variety and will keep for a month. It will add a bit of oomph to otherwise plain grilled fish or stir-fried veg. It's also fantastic as a dipping sauce. Feel free to try this with garlic instead of ginger, or add some garlic along with the listed ingredients. [one_half] Makes approximately 2/3 of a cup. INGREDIENTS... 1/2 cup apple cider vinegar 1 1/2 long red chillies Thumb-sized knob of ginger 4 tablespoons of honey 1/3 cup water 1 tablespoon fish sauce Squeeze of a lime quarter 1 teaspoon of arrowroot Extra 2 tablespoons of water Roughly chop the chillies and pop them into a mini food processor along with the vinegar and grated ginger. Whizz it together for 30 seconds or so until the chillies are minced. Pop this mixture into a saucepan along with the water, honey, fish sauce and squeeze of lime. Bring it to a boil, then reduce heat and let it bubble away for 5-10 minutes until reduced by about half. Mix the arrowroot with the extra water making a slurry, then whisk it through the sauce. Remove from heat and sauce will thicken. By Holly Purdy, InnerFight foodie and coach [/one_half]

[one_half_last] How do you make this? Where is the best place to buy the ingredients? Listen here to what Holly has to say about it.

Sweet chilli sauce [/one_half_last]

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