This is a no sodium spicy sweet green chili sauce that works well as a sauce for meatballs, shrimp, chicken, and fish. It’s also a great dip for tortilla chips.
The recipe was adapted from http://www.chocolatemoosey.com/2012/09/11/sweet-chili-sauce/
Sweet Green Chili Sauce
Serves: 10
Ingredients
- 3 Tbsp diced jalapeño peppers (if you use canned diced jalapeños, make sure to get the no-sodium variety)
- 3 cloves garlic, minced
- ¼ cup white vinegar
- ½ cup sugar
- ¾ cup water
- 2 tsp cornstarch
- 2 Tbsp water
Instructions
- Chop the jalapeños and garlic together until they are finely chopped.
- In a medium, non-reactive sauce pan (stainless steel, for example), mix the jalapeños, garlic, vinegar, sugar, and ¾ cup water. Stir until well mixed. Bring to a boil using medium-high heat; then lower heat and simmer for 3 minutes, stirring occasionally.
- In a small bowl, stir the cornstarch into 2 Tbsp cold water until smooth. Add to the saucepan and simmer for another 2-3 minutes until the mixture is thickened slightly. Let cool completely then store in the refrigerator for up to 1 month or freeze for several months.
- Stir before using.
Nutrition Information
Serving size: 2 Tbsp Sodium: 0 mg. This is a no sodium sauce.
