Rosemary Coconut Chili Sauce
Rosemary Coconut Chili Sauce is a unique combination of creamy coconut milk, the piney flavor of fresh rosemary, and the spicy character of chili peppers. This sauce is perfect with grilled meats, fish, or vegetables, but can also add a special flavor to sandwiches. It’s quick and easy to make, yet offers a rich, complex flavor profile that elevates everyday dishes and is an ideal choice for festive occasions. If you love spicy, creamy sauces, this one is sure to become a favorite.
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
200
ml
Coconut Milk
10
g
Fresh Rosemary
2
Fresh Chili Peppers
2
cloves
Garlic
1
db
Fresh Lime Juice
20
ml
Olive Oil
1
tbsp
Honey
0.5
tsp
Salt
0.25
tsp
Black Pepper
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Finely chop the fresh rosemary, chili peppers (remove the seeds if you prefer a milder sauce), and garlic. Squeeze the lime juice.
2
In a medium saucepan, heat the olive oil over medium heat. Add the garlic and chili peppers and sauté for 1-2 minutes, until fragrant.
3
Pour in the coconut milk, then add the chopped rosemary and lime juice. Stir well to combine.
4
Add the honey, then simmer the mixture over low heat for 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded.
5
Season with salt and black pepper to taste. For a smoother sauce, use an immersion blender to purée.
6
Let the sauce cool slightly before serving with grilled meats, fish, or vegetables. Store in the refrigerator for up to 3-4 days.
