Ditch the sugary sweet chilli sauce you can buy in the shops and make your own healthy low carb version! Thick, spicy, sweet and absolutely delicious. A family favourite.
2 tbsp red chilli chopped
2 tsp ginger chopped
2 tsp garlic chopped (2 cloves)
1/2 cup / 120 ml apple cider vinegar
1/2 cup / 120g powdered sweetener
1/2 tbsp coconut aminos or soy sauce / tamari
1/2 cup / 120 ml hot water
1/4 tsp xanthan gum
Chop the red chilli, ginger and garlic. Add them to a pan together with the apple cider vinegar, coconut aminos and powdered sweetener.
Bring to the boil, then reduce the heat and let the mix bubble away on a low heat for 5 minutes.
Mix the hot water with the xanthan gum. Blend well so there are no lumps. Add to the pan and cook for another 5 minutes or until the desired consistency is reached.
Be aware that the sauce will thicken further while it cools.
Fill into a clean glass jar and let cool.
I calculated 1 portion = 2 tbsp of sauce. I think this is a fairly generous calculation – you could probably use this as a dip for up to 8 people.
This recipe made 170g of sauce, which fit into a 150 ml glass jar.