If, like me, you are a fan of sweet chilli sauce, this healthy version will make you squeal with excitement once you try it. I promise. Not only is it absolutely delicious but the ingredients are pure medicine (anti-inflammatory and anti-viral properties).
Ideal to keep in the fridge at all times and add to your favourite meals. I like to serve it in a mezze platter, alongside crackers, olives and veggie sticks or as a dip for vietnamese veggie rolls.
Makes about 500ml
· 2 big cloves garlic, peeled.
· 1-2 centimeter piece of fresh chilli.
· 15 grammes fresh ginger (6-8 centimeters long approximately).
· 10 grammes fresh turmeric (4-6 centimeters long approximately).
· 200 grammes ripe salad tomato (1 medium tomato).
· 100 grammes red pepper (1/2 big red pepper).
· 4 Medjool dates, pitted.
· 5 tsp apple cider vinegar.
· 3/4 tsp Himalayan pink salt or other good quality salt.
Throw the garlic, chilli, ginger, turmeric, chopped tomato, red pepper, medjool dates, vinegar and salt in a food processor.
Process all ingredients for 20-30 seconds or till completely combined. Spoon into a small mason jar and store in the fridge for up to 7-10 days.
