Cost: £1.50 (GBP)
Onion, small: one whole
Garlic: one clove
Habanero Chilli Peppers (scotch bonnets): two whole
Ginger, fresh: 0.5 inch cube (1.5cm cube), without skin
White wine vinegar: 1 tbsp
Soy Sauce, dark: 1 tbsp
Bay leaves: 2 whole
Spinach: as desired
Water: 1/2-1 dl
Olive oil: 3 tbsp
This chilli sauce recipe goes especially well with the salmon curry.
"The World's Healthiest Foods" (Whfoods.com) reports that red chillies have been reported to fight inflammation, work as a natural pain reliever, reduce cholesterol, be good for the heart and veins, dissolve blood clots, help clear mucus, lose weight, etc. In the same article it is stated that they may also lower the risk of type 2 diabetes, help you lose weight and help stop the spread of prostate cancer. I assume all these benefits would only come from continued and regular use of red chillies.
Make plenty of this chilli sauce and store it in a freezer, so that you can just melt as much as you need in preparation for a new week. Heat up before serving.
Canned tomatoes can also be used although fresh tomatoes will provide more health benefits.
This is one of the many chilli sauces my boyfriend makes. His cooking, and definitely the amount of chilli he uses (!), is primarily influenced by West African cooking.
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