Directions

1. 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.

2. Add them to a saucepan together with the apple cider vinegar, coconut aminos, water and sweetener.

3. Bring to the boil, then reduce the heat and let the mix bubble away on a low heat for 5 minutes.

4. 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.

5. Pour the sauce into a clean glass jar and let cool.

6. Store in the fridge. With the amount of vinegar this recipe uses, it’ll last for several weeks - provided you don’t double dip! :)