, , , , , , , , , , , , , , , , , , , ,


cannot believe that i’ve kept this recipe from you lovely folks for so long. I was so sure that i must have shared this since its on rotation pretty regularly round our way. Still, no time like the present eh?

Sweet chilli sauce has always been one of my (many) Achilles’ heels (i must have about 7 legs by now). One bottle was never enough for me. As in, i’d easily go through 1/2 a bottle at any given meal. I’m pretty sure i used to make “dipping” food just so i could get my hands on that sweet, sticky addictive goo.

photo 1

Obviously now i’m (slightly) older and (mildly) wiser i know that there was probably heaps of MSG and sugar in my naughty little friend. So creating my own, healthy, nutritious one was certainly one of the first recipes i invented when i jumped to greener pastures.

I guess thats why i assumed i had shared my secret weapon with ya’ll before. Its just so easy to make, totally hits the spot and is so utterly delicious that i suppose i take it for granted now. Oh that ‘ol thing, i just threw it together kinda attitude.

This beauty goes with everything that plain old store bought sauce will go with. Its versatile, punchy and still retains that more-ish addictive quality that got me hooked all those years ago. I like super hot heat when it comes to my spicy meter but you can totally reduce the amount of fresh chilli and swap the chipotle for smoked paprika to appease more sensitive tastebuds.

photo 2

Aside from its on point flavour, this baby is raw so you’re actually giving your bodies a hefty hit of nutritional goodness. Making it the perfect, healthy addition to loads of cooked and traditionally not- so healthy dishes (and yes, i mean you mr chip).

(Makes 1 medium- sized jar that will lasts about 5 days in the fridge)

  • 1 cup Passata (or 6 large tomatoes, seeds removed)
  • 2 fat cloves Garlic
  • 4 Sun- dried Tomatoes
  • 8 Dates
  • 1/2 large Red Chilli, with seeds
  • 1 tbsp Tamari/ Nama Shoyu/ Soy
  • 1 tsp Onion Powder
  • 1 tbsp fresh Coriander (optional)
  • 1 tsp Nigella Seeds
  • 1 tbsp Cider Vinegar
  • 1/4 tsp Chipotle powder
  • wee pinch of Smoked Sea Salt (optional)
  • soaking water
  1. Soak the dried tomatoes and dates overnight or in hot water for 2 hours, drain (reserving the liquid)
  2. Roughly chop all the ingredients and add to a blender
  3. Blitz until smooth, adding as much or little water as you like to reach desired consistency (sometimes i omit the water completely)