Meal Menu Idea:
Grilled Chicken or Burgers
Red Chili Pepper Sauce
Grilled Zucchini and Onions
RED CHILI PEPPER SAUCE (mild heat)
1 dried red chili pepper (approx. 1.5" long), stemmed, seeded, coarsely torn
Need more heat? Try dried Ancho chili peppers
2 Tablespoons coconut oil
3 shallots, finely chopped
1 Tablespoon organic tomato paste
3 cloves garlic, minced
1/2 cup dry red wine
1/2 cup organic ketchup (or homemade)
1 Tablespoon apple cider vinegar
1 Tablespoon honey
3 Tablespoons coconut aminos
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
* In a glass measuring cup place the torn pieces of chili pepper. Add 1/4 cup boiling water and set aside to allow it to soften for 20 minutes.
* In a small saucepan, heat the oil over medium-low heat. Add the shallots and cook slowly until soft and translucent; stir occasionally.
* Add tomato paste and garlic; stir to blend.
* Add wine, softened chili pepper pieces plus 2 Tablespoons of the soaking liquid, ketchup and the remaining ingredients. Simmer for 4-5 minutes.
* Season with salt and pepper; remove from heat and allow to cool for 10 minutes.
* Thin the sauce with remaining soaking liquid, if necessary. Once cooled, puree the sauce in a blender or use an immersion blender with a tall cup.
* Store the sauce in a sealed glass container in the refrigerator.
** Enjoy sauce with grilled, roasted or pan fried meats and eggs.
Recipe: w.lynne
Taste. Enjoy. Pass it on!