This healthier version of sweet chilli sauce tastes like the real thing, without all the guilt as it's gluten-free, sugar-free and low carb!
- Takes 15 mins + cooling
- Makes about 250ml
- 3 garlic cloves, chopped
- 1-2 red chillies, chopped (to taste)
- ½ onion, finely chopped
- 80ml xylitol
- 180ml water
- 60ml white vinegar
- 10ml tomato paste
- 15ml cornflour
- Blitz all the ingredients, except the cornflour, until finely chopped. Bring to a boil on medium. Reduce heat and simmer for 5 minutes, stirring occasionally.
- Combine the cornflour with 60ml of the sauce, stirring until a paste forms. Add the paste to the sauce and simmer for about 3 minutes or until the sauce thickens. Season. Cool and store in the fridge.
Serve with: use as a glaze or dipping sauce with prawns, in stir-fries, basted over grilled chicken or mixed through roast veggies.
Storing tip: spoon the hot sauce into sterilised jars, allow to cool, and store in the fridge (unopened) for 2 months. Once opened, eat within 3 weeks.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: June, 2017