XO Chilli Sauce
By Teresa Cutter
What's great about it
I'm going to share a recipe with you that's my all time favourite for adding into just about any savoury meal. It's my quick and easy XO chilli sauce, that adds a little punch to seafood, chicken, meat, vegetables, eggs, beans or tempeh. Think wok tossed chilli crab, pan seared fish or teriyaki salmon with a hint of XO, medium rare pasture raised beef smeared with XO and topped with fresh lime and coriander dressing, green vegetables tossed with a little XO, a splash of tamari, mirin and a sprinkle of macadamia nut. You can also add it to other mainstream dishes such as chilli beans, con carne, bolognaise, shepherd's pie, veg lasagne or a hearty ribolita.
What I love about it is that the sauce has a nice medium heat, which allows for other flavours to mingle with your taste buds. Traditional XO sauces have an oily fishy aftertaste, due to the a ton of oil and added shrimp paste in the making process, but you'll find this version to be clean on the palate. Most store bought versions have a load of MSG that studies suggest is linked to weight gain and tends to increase leptin levels in the body that regulates appetite and metabolism. It keeps well in the fridge for about 2 weeks and can be frozen into portions. Enjoy !
What's good about it?
Chillies are a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system. It can raise your metabolic rate, increasing energy expenditure and metabolic rate. Studies have shown that chilli consumption can help control and reduce insulin resistance and hyperinsulinemia (high insulin levels) often associated with type 2 diabetes. Other great benefits are that chilli can help stimulate digestion and help with gastrointestinal orders and also works as an anti-inflammatory helping to reduce symptoms of arthritis.
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)
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.
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.
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.