Who else misses their condiments. For many it was the ease of opening a bottle of sauce and adding your favourite flavour to a meal. They have become something of a convenience in modern diets, but the idea of quality condiments is about adding extra flavour to plainer foods. I was never a big fan of sauces. I appreciate the taste of fresh foods and never really needed to add another layer. 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. When he finally joined me in making the switch to paleo, he did miss the sauces, but we came up with alternatives for most of his favourites. When I mentioned I was going to come up with a sweet chilli sauce with paleo compliant ingredients he was excited to say the least.
Paleo 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 paleo sweet chilli sauce along to a ‘share-a-plate’ night with friends and it was very popular. I will share the recipe for the dish I served with it very soon. If you are missing your sweet chilli sauce, like my hubby, then give this recipe a try. Again, I’m not a fan of sauces, but this one definitely got my stamp of approval.