XO CHILLI SAUCE
This is quick and easy & adds a little punch to seafood, chicken, meat, vegetables, eggs, beans or tempeh. Think wok tossed chilli crab, pan seared fish or teriyaki salmon with a hint of XO, medium rare beef smeared with XO and topped with fresh lime and coriander dressing, green vegetables tossed with a little XO, a splash of tamari, mirin and a sprinkle of macadamia nut. You can also add it to chilli beans, con carne, bolognaise, shepherd’s pie, veg lasagne or a hearty ribolita.
What I love about it is that the sauce has a nice medium heat, which allows for other flavours to mingle with your taste buds. Chilli is brilliant – it can raise your metabolic rate, help control and reduce insulin resistance often associated with type 2 diabetes. It helps stimulate digestion and gastrointestinal orders, also works as an anti-inflammatory helping to reduce symptoms of arthritis.
300 g long red chilli, deseeded and chopped (see note)
2 red capsicum, chopped
1 onion, chopped
6 cloves garlic, smashed
2 tablespoons fresh grated ginger
4 tablespoons olive oil
1 1/2 tablespoons honey (optional – but helps to balance out the heat)
Combine in high speed blender. Blend until smooth, remove into a large pot with a lid.
Cook sauce over a very low heat, stirring occasionally for about 30 – 40 minutes or until thick and fragrant. (Place lid half on top, to stop any chilli sauce accidentally splashing into your eyes. Add a water splash if needed. Cool and store covered in the fridge for up to 2 weeks. Makes 1 1/2 cups.
Serving Suggestions:
Add 1 teaspoon of XO Sauce to any stir-fry
Smear 1 teaspoon over cooked egg or egg white omelette, top with fresh coriander, avo & lime.
Serve with my Tuna Fritters, Healthy Chicken Burger, Teriyaki Fish, Poached Salmon or stir through Roasted Mediterranean Vegetables .
NOTE: When chopping chilli and removing the seeds, it’s a good idea to wear disposable gloves and make sure to wash cutting boards properly after use.
