This is by far the best refined sugar free sweet chilli sauce you’ll ever have. The sauce is naturally sweetened with medjool dates and perfectly spicy and zingy. If you like it hot, add more chillies. The recipe makes a very mild sweet chilli sauce. I was initially worried about its shelf-life in the fridge but my first batch lasted only 2 days. I’ll admit, I probably had half, but both my husband and daughter love the sauce. It’s the perfect condiment to any meal. My family loves having the sweet chilli sauce with omelettes, mixed veggies, a nice juicy steak or crispy fried pork rashers. Its also a great topping for our savoury scones. The options are really endless. Try if for yourself, you’ll see.
The best refined sugar free sweet chilli sauce
The best refined sugar free sweet chilli sauce you'll ever have. Naturally sweetened with medjool dates. Try it for yourself, you'll see.
Ingredients
- 1 red pepper
- 15 fresh roasting tomatoes
- 4 garlic cloves
- 3 - 5 cm fresh ginger
- 4 medjool dates
- salt
- 4 jalapeños
- ¼ cup apple cider vinegar
- ½ hot green chilli
- ½ cup of water
Directions
- Step 1 Preheat the oven to 180℃.
- Step 2 Cut the red pepper and tomatoes in half, season with salt and place cut side down on a prepared roasting tray or silicone roasting mat.
- Step 3 Roast for 40 min or until the vegetables are cooked and the skin lightly charred.
- Step 4 While the vegetables are roasting, remove the pips from the medjool dates.
- Step 5 Roughly chop the dates and cover with boiling water.
- Step 6 Let the dates soak for about 10 min before whizzing it into a date paste.
- Step 7 Let the vegetables cool down and peel and discard the skin.
- Step 8 Remove the pips and membrane of the red pepper.
- Step 9 Roughly chop the red pepper and tomatoes.
- Step 10 In a food processor, combine the red pepper, tomatoes, finely diced garlic, ginger and hot green chilli, the roughly chopped jalapeños, the apple cider vinegar and date paste.
- Step 11 Season with salt.
- Step 12 Blend for a few minutes until smooth and combined.
- Step 13 Pour the sauce into a pot and simmer on a low heat for 1 hour.
- Step 14 Let the sauce cool down and store in an airtight glass jar in the fridge for up to a week.
