Who else is blown away from the amount of sugars, preservatives, additives, and flavouring in their condiments? They have become something of a convenient staple in modern diets. I was never a big fan of sauces. I like the taste of fresh foods and don’t need to cover them up. If I enjoyed them, they were usually the homemade variety. Hubby, on the other hand, really loved his sauces.
His favourite would have been sweet chilli sauce. Obviously, the bottled version is packed with a pile of sugars, preservatives, thickeners, and possibly artificial flavours or colours. I came up with this healthier sweet chilli sauce recipe and he was just a little excited.
Sweet Chilli Sauce
- 2 garlic cloves, minced
- 10 gm ginger
- 1 small mild red chilli
- 10 Tablespoons white wine vinegar
- 4 Tablespoons honey
- 1 Tablespoon coconut sugar
- 2 teaspoon tapioca flour
- 1/2 teaspoon salt
Place the garlic, ginger and chilli on a board and mince. You could chop in the Thermomix, however it doesn’t chop as finely as I like for a sauce, and it also helps to release more flavour. Once minced add it to the TM bowl.
Add all other ingredients into the TM bowl.
Cook on 100 degrees, for 4 mins, on speed 1.
Store in a sterilised jar.
This recipe is simple and quick to prepare. It yields approximately 1 cup of sauce, which will last for approximately a week or two in the fridge. As it cools the sauce will become thicker and thicker. You can gently re-heat the sauce if you want it to thin out again for serving.
I took this sweet chilli sauce along to a ‘share-a-plate’ night with friends and it was very popular. If you are missing your sweet chilli sauce, like my hubby, then give this recipe a try.