Ingredients
- 300 g chillies of choice - stems removed and deseeded (I used a mixture of long red and green chilli, birds eye and a few habaneros)
- 2 large ripe tomatoes - halved and deseeded
- 1 large red onion - quartered and unpeeled
- 7 large cloves of garlic - unpeeled
- 50 g apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp salt
- Pinch of cracked black pepper
- 10 drops of liquid stevia - or equivalent 1 tsp sugar
Instructions
- Preheat oven to 180°C or 350°F fan forced. Place chillies, tomato, onion and garlic on to a baking tray and bake for 10 min.
- Remove garlic cloves from tray and then switch oven to grill. Grill on high until chillis are slightly blackened and blistered.
- Peel garlic cloves and onions, and place with remaining ingredients in to mixer bowl. Blend for 1 min/speed 5/MC on. Blend for a further 1 min/speed 9/MC on.
Notes
I highly recommend you use gloves and a face mask if you are working with hot chillies like the habaneros.
This can be kept in a large sterilised jar in the fridge. Top with olive oil to prolong storage life. Alternatively, freeze in icecube trays and defrost small portions as required. They can be kept in the fridge for up to one week after defrosting.
If you would prefer a milder chilli sauce, omit the habaneros and birds eye and use long red and green chillies only.
HCG Protocol: You can omit the paprika if you choose not to use it
Bellini Users
Use your sharp blade for this recipe.
At step 3 increase the second lot of chopping time if required.
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Nutrition
Serving: 15g | Calories: 8kcal | Carbohydrates: 0.7g | Protein: 0.3g | Fat: 0.1g | Sodium: 26mg | Sugar: 0.6g