Sweet Chilli Sauce
Love the Sweet Chilli Sauce we make over at Ketoroma Kitchen & Bakery? Give it a go at home!
Typical values per 100g:
Energy: 41.0 kCal
of which saturates: 0.1g
of which sugars: 4.7g
190ml Apple Cider Vinegar
Adjust to taste: 190g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto. (click here for recommended brands & conversions)
100g Red Chillies
100g Fresh Ginger
15g Coconut Aminos or Liquid Aminos (this is a soy sauce replacement). We use Braggs Liquid Aminos.
5g Xanthan Gum
Finely chop the chillies, ginger & garlic. To speed things up, use a mini food processor and pulse until everything is finely diced, but not pureed.
Add them to a saucepan together with the apple cider vinegar, coconut aminos, water and sweetener.
Bring to the boil, then reduce the heat and let the mix bubble away on a low heat for 5 minutes.
Add the xanthan gum to the pan and thoroughly whisk to ensure there are no lumps of xanthan. Cook for another 5 minutes or until the desired consistency is reached. The sauce will thicken further while it cools.
Pour the sauce into a clean glass jar and let cool.
Store in the fridge. With the amount of vinegar this recipe uses, it’ll last for several weeks - provided you don’t double dip! :)