Low Carb Hot Capsicum and Chilli Sauce
Author: Julia McPhee
Nutrition Information
- Serves: 40
- Calories: 8
- Fat: 0.1 g
- Saturated fat: 0.0 g
- Carbohydrates: 1.2 g
- Sodium: 1 mg
- Protein: 0.5 g
Recipe type: Sauces and Dressings
Cuisine: Low Carb
When you need a tasty sauce for meats and seafood, or to add flavour to your your low carb platter, try this easy recipe - Low Carb Hot Capsicum and Chilli Sauce. Serve with Low Carb Seed Crackers and cheese for an easy low carb lunch or snack. Use as an alternative to chips in your favourite dip.
Ingredients
- 3 lge Red Capsicum
- 3 Red Chillies
- 1 Onion (med)
- ½ cup Water
- ½ cup Cider Vineger
- 1 tbsp Natvia
- Salt and Pepper to taste
Instructions
- Dice capsicum, chillies, and onion. Add to a pot with water. Boil gently until vegetables are just soft and onions are translucent (about 10 minutes). Blend mixture until just blended. Return to a pot and continue cooking. Add Natvia and Cider Vinegar. Cook a little longer and taste regularly. You may want to add a little more Natvia or vinegar until you are happy with the flavour. Cool, pour into jars and refrigerate. Low Carb Hot Capsicum and Chilli Sauce should last for several weeks, however it is so easy to make, use it up, give it away and just make some more!!
