• sandrabrandalise

CHILLI SAUCE


COOKBOOK: Women’s Weekly Sugar Free - The Complete Collection

I’ve only recently became fond of cilli (believe it or not!) and I still cannot take that burning sensation the throat which some crave for. A nice mild bite to it where it still allows you to taste the food is plenty for me. I liked this sauce as it combined the chilli and capsicum/peppers. It still has a bite but they say less is more! Chilli has a high amount vitamin C and antioxidants, they are also said to prevent lifetime diseases including some cancers and stomach ulcers. It also aids the circulatory system and prevents heart disease by lowering blood serum cholesterol which in turn reverses blood clotting. There are many more great reasons why we should introduce this little spice into our dishes……little by little and in no time you’ll love it!


Enjoy




RECIPE

Serves 4


3000g chilli, halved, seeded and chopped coarsely

2 large ed capsicums / peppers , seeded and membrane removed, chopped coarsely

4 garlic cloves

2 cups rice wine vinegar

1/2 cup water

1/4 cup honey

2 tablespoons sea salt

1 tablespoons cornflour

1 tablespoon soy sauce


Place chilli, capsicum and garlic in a bowl. Add water and vinegar in the pot, bring to boil. Boil for 5 mins and drain. Allow it to stand in the pot for approx 10mins to cool down.


Now add the honey in the pot with the chilli, capsicum and garlic. Add salt and soy sauce, on low heat. Mix cornflour and two tablespoon of water in a seperate small dish. Pour it in the pot by swirling it around and immediately begin stirring. Bring it to simmer and with a soup blender/ hand held blender, puree in the pot then remove from heat.


Place a strainer over a large bowl. Add the mixture in the strainer and slowly stirring you will see the sauce begin to strain into the bowl. Discard the solid pulp.

Add the sauce in the pot once again and place it in a low heat to allow it to thickened a little more. Approx 1-2mins. Remove, allow it to cool and add it in a preserved jar.


Store in an airtight jar in the fridge for up to 4months.




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