Ingredients:
  • 300g chillies (your choice!), halved and deseeded (wear gloves If using hot ones)
  • 1 medium red capsicum, seeds removed and quartered
  • 1 onion, peeled and halved
  • 6 cloves garlic, peeled or 1 Tbsp. Garlic powder
  • 30 g fresh ginger, peeled
  • Pink salt to taste
  • 4 Tbsp. olive oil
  • 1 Tbsp. rice malt syrup
  • 1 Tbsp. honey
Method:
  1. Place chillies, capsicum, onion, garlic and ginger into TM bowl and blitz for 10 sec on speed 8.
  2. Scrape down sides of bowl (be careful of fumes – they made me cough!).
  3. Add olive oil, rice malt syrup, honey and salt and cook for 40 min at 90ºC on speed 1.
  4. Let cook slightly before storing in glass jars in the fridge.
Tips:
  • Makes about 4 cups
  • Will keep in fridge about 4 weeks
  • Freeze in ice cube trays and drop into dishes when cooking
  • Use stevia in place of rms and honey for a lower carb option

 

 

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