Sweet chilli sauce is a bit of a staple that most of us would have in the fridge. This Paleo version can be knocked together in 15 minutes, is free from all the nasties in the shop-bought variety and will keep for a month. It will add a bit of oomph to otherwise plain grilled fish or stir-fried veg. It’s also fantastic as a dipping sauce. Feel free to try this with garlic instead of ginger, or add some garlic along with the listed ingredients.
Makes approximately 2/3 of a cup.
1/2 cup apple cider vinegar
1 1/2 long red chillies
Thumb-sized knob of ginger
4 tablespoons of honey
1/3 cup water
1 tablespoon fish sauce
Squeeze of a lime quarter
1 teaspoon of arrowroot
Extra 2 tablespoons of water
Roughly chop the chillies and pop them into a mini food processor along with the vinegar and grated ginger.
Whizz it together for 30 seconds or so until the chillies are minced.
Pop this mixture into a saucepan along with the water, honey, fish sauce and squeeze of lime.
Bring it to a boil, then reduce heat and let it bubble away for 5-10 minutes until reduced by about half.
Mix the arrowroot with the extra water making a slurry, then whisk it through the sauce. Remove from heat and sauce will thicken.