XO Chilli Sauce

INGREDIENTS

300 g long red chilli, deseeded and chopped (see note)

2 red capsicum, chopped

1 onion, chopped

6 cloves garlic, smashed

2 tablespoons fresh grated ginger

4 tablespoons olive oil

1  1/2  tablespoons honey (optional - but helps to balance out the heat)

METHOD

Combine chilli, capsicum, garlic, onion, ginger, olive oil and honey into a high speed blender like a Vitamix.

Blend until smooth.

Remove from the blender and pour into a large pot with a lid.

Cook the OX sauce over a very low heat, stirring occasionally for about 30 - 40 minutes or until thick and fragrant. It’s a good idea to place a lid half on top of the saucepan which will stop any chilli sauce from accidentally splashing into your eyes. Add a splash of H20 if needed.

Cool and store covered in the fridge for upto 2 weeks. Makes 1 1/2 cups.

Serving Suggestions:

Add 1 teaspoon of XO Sauce to any stir-fry

Smear 1 teaspoon XO sauce over an organic egg or egg white omelette and top with fresh coriander, avocado and lime.

Serve with my Tuna Fritters, Healthy Chicken Burger, Teriyaki Fish, Poached Salmon or stir through Roasted Mediterranean Vegetables .

NOTES & INSPIRATION

When chopping chilli and removing the seeds, it's a good idea to wear disposable gloves and make sure to wash cutting boards properly after use.