Quick and Easy Raw Vegan Sweet Chili Sauce

Who'd a thunk that someone like me - terrified of spicy food, would end up making a Sweet Chili Sauce and loving it so much? Thanks to Nachos of Appetite Affliction for the inspiration - and for being a wonderful bestie! If you haven't checked out her Awesome Aussie food blog then you should, and tell her I said hi!

I have to apologize to my lovely (and very patient) friend, Louisa who is waiting for a raw vegan Mayo recipe. When I asked AtV's facebook friends for help in deciding which recipe to post first, today's Sweet Chili sauce won by a hair. So hang in there Louisa, Friday is all for you!

 Important Note About This Recipe

About the Heat: Not all of you might want this sauce to be super spicy, and that's perfectly okay! Control the heat level by how much Red Pepper Flakes you add. Start with a little bit (like 1/4 teaspoon) and add from there until you've reach your desired heat level.

About the Sweetener: I've used my own Date Paste as the sweetener in this recipe, however in doing so the date paste gives the sauce a thicker consistency. If you prefer to use Agave you will get a thinner sauce consistency. See my *marked recipe notes for the proper amount of Agave to use.

About the Food Processor/Blender Like in most sauce recipes I used my food processor, but if you have a regular ol' blender that will work! Follow the directions below adding everything into your blender and graduate to the highest puree setting, letting it blend on high for about two minutes or longer. It's that simple!

Ready to spice up your plate?

AtV's Sweet Chili Sauce

Yields about 1.5 cups of Sauce

Into your Food Processor or Blender combine the following:

1/2 c chopped/seeded Red Bell Pepper //or// Cherry Bomb Peppers

*1/3 c Date Paste //or// 4 Tbsp Agave

2 heaping Tbsp minced Sun-dried Tomato (soak your SD tomato in warm water until it softens and proceed to mince it)

2 tsp Onion Powder

1 tsp minced Garlic

1 tsp Ginger Powder //or// fresh pressed Ginger

Chili Flakes to taste --- 2 tsp will be very hot

4 Tbsp Lime Juice //or// Lemon Juice

1/2 tsp Salt

1/3 c Apple Cider Vinegar

1/2 c Water

Ready...Set...Puree!

After 3 to 4 minutes of pureeing...

All done!

Put it in a jar, and keep it in your fridge. It should stay fresh for up to 3 weeks.

The only thing left to do from here is to eat it!

I recommend having this sauce over a big bowl of AtV Brown 'Rice' (or regular brown rice) with chopped Avocado, Yellow Squash, Red Bell Pepper and fresh Cilantro!

See you all back here on Friday with a recipe for Raw Vegan Mayo, and this Sweet Chili sauce might be hanging out with it.

xoxo,

Sarahfae - AtV