Wednesday, 14 February 2018

Sweet chili sauce (Slimming World friendly)


I love sweet chili sauce and although shop bought is not very high in syns this sauce makes it very low in fact it's practically negligible per portion. The beauty of making it yourself is you can also control the heat if you love chilis then put more in if you aren't too keen on lots of heat just use one or two and if you like it very mild then use just one or two but take the seeds out as well as that makes it milder. I don't like to use aspartame based sweeteners as I don't feel they are very good for you so use stevia or splenda but use what you like.


Sweet chili sauce

2-6 fresh red chilis (trim end off and remove seeds if liked)
2 cloves garlic
250ml cider vinegar
100ml water
2 tsp cornflour
4 tbsp powdered sweetener
1 tsp salt

Place the garlic and chilis in a food processor and blitz just for a couple of seconds you don't want a puree just for the chilis and garlic to be finely chopped. Add to a saucepan along with the cider vinegar and water and bring to the boil. Reduce the heat to simmer and simmer for about five minutes. Mix the cornflour with a little cold water in a small dish and whisk well until smooth then add to the saucepan whisking well and continue to cook for a few more minutes until slightly thickened. Add the salt and sweetner and cook for another minute or two. Have a taste and see if you need more sweetener or salt.


Makes approximately 250ml keeps in the fridge for a couple of weeks and is 3 syns for the total amount so is approximately 1/4 syn per tablespoon  serving. 

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