Hot chilli sauce recipe to boost metabolism, heat, flavour
The chilli plant in my vegetable garden was exploding with little red fingers that were practically begging to be picked. I picked the plant about 3 months ago with the intention of making sweet chilli sauce. I started de-seeding them and that took FOREVER, so the chillies laid half-handled for weeks until they eventually dried. Life was busy. I didn’t get around to finishing the de-seeding process until much later. That picking ended up dried chilli flakes and chilli salt (recipes to come). Lovely. But this time I was definitely making chilli sauce – no two ways about it. Man up and just make it – screw the de-seeding, make it hot or make it not!
I wanted something sweet but definitely hot and sugar-free. I never eat sauce because it contains too much salt and sugar, plus I think most people drown their food in sauce, which doesn’t let the food speak for itself. I love chilli, though, and can’t wait to add this sauce to stir fries, chicken and fried rice! It’s hot, ever so slightly sweet, and will boost your metabolism into gear. It’s also very simple and a healthy sauce for when you want to add some heat and flavour into the mix.
- 250gm small red chillies, chopped roughly
- 550gm tomatoes, chopped roughly
- 6 garlic cloves, peeled and chopped
- 2cm piece of ginger, peeled and sliced
- 1/4 cup apple cider vinegar
- 4 tablespoons brown rice syrup
- 2 teaspoons of salt (I use Himalayan rock salt)
- 2 cups water
- Combine chillies, tomatoes, apple cider vinegar, ginger, garlic, and brown rice syrup in a large saucepan over high heat on the stove.
- Bring to the boil and continue to boil, stirring consistently, for 5-10 minutes. Reduce heat and simmer, covered, for 15 minutes.
- Transfer to a food processor and blend until smooth. The seeds will still remain.
- Return the sauce back to the pot and add the water and salt. Bring to the boil, then reduce heat and simmer, covered, for 15 minutes.
- Turn off the heat and allow to cool before transferring to a bottle or jar.