I remember looking at the nutritional information many years ago on our favourite brand of Chili Sauce. The amount of sodium was ridiculous and this was way before we started eating Paleo.
1 Large Onion, finely diced.
2 Cloves Garlic, minced
12 ozs Tomato Paste
1/2 cup Apple Cider Vinegar
1 cup Water
2 Tbsp Coconut Aminos
3 Tbsp Chili Powder
1 Tsp Mace
1 Tbsp Black Pepper
Salt to Taste
Cook the Onions in 2 Tbsps of Coconut Oil until softened. Add the garlic, chili powder, and mace and saute for 1 minute until fragrant.
Add the tomato paste and cook for 3-5 minutes until the paste starts to darken. This really helps to develop the taste of the tomatoes.
Stir in the cider vinegar, water, and coconut aminos
and simmer over low heat for 30 minutes until thick. Stir regularly to keep the sauce from burning and season to taste with salt and pepper.
This is great served warm as a dipping sauce or can be combined with horseradish to make a classic cocktail sauce.
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