Sweet Chilli Sauce

Elena Duggan

Ingredients:

  • 4 Red bullhorn chilies, roughly chopped
  • 10 Long red/ Red serrano chilies, roughly chopped
  • 10g Chili seeds, dried
  • 50g Fish sauce
  • 50g Apple cider vinegar
  • 250g Water
  • 50g Stevia (or Monk fruit)
  • 50g White chia seeds

Method:

  1. Place all ingredients except water into a food processor and blitz until a rough paste forms.
  2. Transfer to a small pot, add water and simmer for 15 minutes or until the chilies are cooked through and soft.
  3. Allow liquid to cool and thicken upon standing.
  4. Transfer to a clean, sterilized jar and refrigerate up to four weeks.
  5. Alternatively, place in ice cube trays and freeze small portions ready for use for up to four months.

Notes

  1. Use as an accompaniment to many dishes, burgers, chips, eggs, etc.

Health Notes:

  • Gluten free
  • Egg-free
  • Lactose free
  • Nut free
  • Vegetarian
  • Vegan
  • Low fructose/ low sugar
  • Paleo
  • FODMAP

Optional

  • Vegan / vegetarian option – leave out fish sauce, replace with salt and lime juice to taste

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