Here are Cyndi's healthy versions of two popular sauces, Sweet Chilli Sauce and BBQ Sauce!
Finely chop the chillies and garlic, or place in a food processor and chop.
Add all ingredients to a saucepan and turn up to medium-high heat making sure it doesn’t burn at the bottom.
Cook for approximately 45 minutes until it reduces and thickens.
Allow to cool, then add the fish sauce (optional) and stir to combine.
Place in a glass jar and refrigerate.
Place chilli and garlic in Thermomix bowl and chop 6 sec | speed 5, scraping down sides.
Add all other ingredients and mix 4 sec | speed 3.
Cook Var | 12 mins | speed 2.5 with MC off. If sauce starts to bubble up on lid, just turn down to spoon soft. It may still rise so keep an eye on it.
Cook further at 100C | 33 min | speed 1 MC off.
Place in glass jar and keep in fridge.
The great thing about this sauce, is that it is only a matter of cooking it longer to make a chilli jam. Cook it for an extra 10 mins at step 4, then you will have a beautiful chilli jam to use.
Tip – To test the consistency of the sauce or the jam, put about a tablespoon onto a plate and let cool. If it is at the consistency you like it is done. If it is too runny then cook for a few more minutes and re-test.
Place all the ingredients in a small saucepan and simmer on a low heat until thickened slightly.
Once the sugar has dissolved and all the ingredients are combined, use a stick blender to blitz the mixture together.
Pour the sauce through a fine mesh sieve to remove any lumps or tomato skin and collect the sauce in a bowl.
Allow it to cool before pouring into a clean glass bottle.
Store in the fridge.
Ingredients
Directions
Finely chop the chillies and garlic, or place in a food processor and chop.
Add all ingredients to a saucepan and turn up to medium-high heat making sure it doesn’t burn at the bottom.
Cook for approximately 45 minutes until it reduces and thickens.
Allow to cool, then add the fish sauce (optional) and stir to combine.
Place in a glass jar and refrigerate.
Place chilli and garlic in Thermomix bowl and chop 6 sec | speed 5, scraping down sides.
Add all other ingredients and mix 4 sec | speed 3.
Cook Var | 12 mins | speed 2.5 with MC off. If sauce starts to bubble up on lid, just turn down to spoon soft. It may still rise so keep an eye on it.
Cook further at 100C | 33 min | speed 1 MC off.
Place in glass jar and keep in fridge.
The great thing about this sauce, is that it is only a matter of cooking it longer to make a chilli jam. Cook it for an extra 10 mins at step 4, then you will have a beautiful chilli jam to use.
Tip – To test the consistency of the sauce or the jam, put about a tablespoon onto a plate and let cool. If it is at the consistency you like it is done. If it is too runny then cook for a few more minutes and re-test.
Place all the ingredients in a small saucepan and simmer on a low heat until thickened slightly.
Once the sugar has dissolved and all the ingredients are combined, use a stick blender to blitz the mixture together.
Pour the sauce through a fine mesh sieve to remove any lumps or tomato skin and collect the sauce in a bowl.
Allow it to cool before pouring into a clean glass bottle.
Store in the fridge.
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