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I LOOOOOVE sweet chili sauce. Although I’m not a big fan of really hot things, I love the way it adds a bit of zing to whatever you’re eating.
I’ve been adding this tasty condiment to my food for almost 20 years, so it’s definitely something I don’t want to have to do without just because it’s not raw.
So I decided to have a go at making my own raw sweet chili sauce.
I blended up some red capsicum (sweet bell pepper) with dates, garlic, apple cider vinegar and some fresh chilies.
Because we’re just coming out of winter around here, the only chilies I could get my hands on were some (very hot) green chilies.
When I initially chucked everything in to the blender I quickly discovered that I had waaaaaaay too much chili and not enough sweet, so I kept adding dates until the flavours balanced out a little.
The apple cider vinegar adds a nice tang, and the red capsicum gives it a sweet, hearty base.
So it was really great for a first attempt, but not the “spectacular” raw sweet chili sauce I had my heart set on. I’m sure I can do better.
I won’t be completely satisfied until I recreate the sweet chili sauce experience I remember fondly from hundreds and thousands of meals over the last couple of decades.
So it’s back into the kitchen for me!
In the meantime, here’s some other recipes for raw sweet chili sauce to get you even more inspired:
- Quick and Easy Raw Vegan Sweet Chili Sauce @ Addicted to Veggies
- Raw Coconut Avocado Fries with Sweet Chilli Sauce @ The Veggie Nook
- Sweet Chili Sauce @ The Healthy Chef
- Sweet Chili Sauce @ Everyday Vegetarian Recipes
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Have an awesome, sweet chili day!
~ Nikki, Eating Vibrantly