This Paleo Sweet Chili Sauce is perfect for sushi or sauces or even salad dressings. There are a couple of tricks that I’d like to warn you all about. For example, if you don’t stir this, it will be very hard on the bottom and liquid on the top and won’t integrate properly. I can also tell you that if you heat the range too high, it will make this a clumpy disgustingly goopy mess. In addition, you really want to watch how long you cook it, because if it cooks too long, when you put the rest in the refrigerator, it will harder like glue. So, there’s that…but if you can maneuver through that, this recipe is awesome and totally worth keeping on hand!
Can you tell that I’ve been doing a little bit of pseudo-lazy writing?? I really try to keep up, but I’m a chef at heart, not a writer…especially when I’m doing 3 recipes in a row! Bear with me please! So anyway, you can actually find a paleo version of this recipe in most health food stores. We don’t always make our own Paleo Sweet Chili Sauce, but I’m posting this recipe on how, just in case you are in an area that doesn’t have many options (like my parents…country…no Whole Foods. Period).
Paleo Sweet Chili Sauce
½ cup Coconut Vinegar
1/3 cup raw Honey
¼ cup Water
2 Tbsp Fish Sauce
3 Garlic Cloves
2 Red Chile Peppers
1 ½ Tbsp Arrowroot Powder + 2 Tbsp Water (= a slurry)
Remove the seeds and stems from the red chile peppers. Then I like to combine all ingredients except the arrowroot in a blender and blend until the peppers are mostly chopped. Pour these ingredients in a saucepan and bring to a boil. Turn the heat down to medium (~4) and cook for about 10 minutes, or until the sauce has reduced by half.
Once reduced, turn the heat down to low and add the slurry. Continue to stir until the consistency is reached – this will not take long, so watch it carefully.