All Good Stuff!
Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have no added Colourings or Preservatives.
The shelf life is two years.
Use this sauce as you would sweet chilli sauce.
Put the water, vinegar, sugar and salt into a saucepan and bring to a simmer.
Add the dried horopito leaves. the amount will determine the heat and flavour.
Simmer for 5–10 minutes.
Meanwhile, finely chop or mince the garlic cloves, deseed and chop the capsicum as finely as possible and finely grate the carrot.
Strain the horopito from the liquid.
Add the garlic, capsicum and carrot to the liquid and simmer for another 5–10 minutes.
Mix the cornstarch with a little extra water and stir it into the hot liquid.
Simmer the mix for another minute or so until the cornflour is cooked. The liquid will be translucent.
Remove the saucepan from the heat.
Grate the fresh ginger and, by hand, squeeze the juice from the gratings into the saucepan and stir to combine.
Pour the hot sauce into hot, sterilised jars and seal.
Sealed, it should store in a cool, dark place for up to 6 months, but refrigerate to be certain.
We are simply about going back to the start and using as much natural products and native plants as we can to prevent instead of cure. We want you to respond to our products, not react!
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