I remember when I was first diagnosed last year and looked at the contents of my fridge and thought "Ah! The 'sweet' in 'sweet chilli sauce' is sugar! - argh!" (Ditto the sweet in 'sweet and sour sauce' ho ho.) I loved my sweet chilli sauce bought off the shelf. But getting off the sugar treadmill as a diabetic I had to ditch the off-the-shelf sauces too (according to my personal 'lower my BG and get healthier plan' in any case). I made my own chilli sauce with red chilli flakes and fish sauce and ditched the 'sweet'. (My substitute sweet n sour sauce was sweetened with pineapple juice.) But now I think I would do the stevia number in a chilli sauce.
Saw this paleo (hence the coconut oil and soy sauce substitute with coconut aminos) recipe online, and am thinking about swapping out the coconut aminos with fish sauce, and stevia for the honey, just to be on the BG-safe-side. Give it a whirl in the kitchen?
Ingredients
- 1 tsp animal fat or coconut oil
- 1/4 cup onion, very finely diced
- 1 clove garlic, very finely minced
- 1 6 oz can or 7 oz jar tomato paste
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 Tbsp coconut aminos (or 1 TBSP of fish sauce)
- 1 tsp chili powder (or 1 tsp of red chilli flakes)
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1/4 tsp ground allspice
- Honey to taste, optional (or stevia to taste)
Method
Step 1
In a sauce pan, heat fat/oil over medium heat. Add onion and cook for 3 minutes, stirring often so they don’t brown.
Step 2
Add garlic and cook for one minute, stirring constantly so it doesn’t brown.
Step 3
Add remaining ingredients except honey, bring to a soft boil, reduce heat to low and simmer 30 minutes, until it’s thickened to the consistency of ketchup.
Step 4
Remove from heat and stir in honey to taste, if desired. Let cool and store in an air-tight container in fridge.