Chilli Sauce


We use Carrot as our base for this tasty chilli sauce, we find carrot is a great carrier for chilli.


Serving Suggestions

  • Stir fry with cauliflower, ginger and soy sauce
  • Add a sprinkle on top of poached eggs with avocado on a lazy Sunday morning
  • Add to a homemade burger with grilled haloumi and crisp lettuce
  • Flick over taco’s or fajitas on Mexican night
  • Add a little on top of fried rice with prawns.
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Our Chilli Sauce story

Our Chiili Sauce started it’s journey as a hot sauce.  But when the time came I really couldn’t make it any hotter as the flavour was so lovely.  So Chilli Sauce it is great heat but not make you sweat hot.

We use carrot as the carrier for the chilli, this works really well.  The carrots are grown on a family plot on the North West coast of Tasmania.  The chilli’s are a mix of cayenne and a little fire cracker called amigo inferno. I’m constantly growing new chilli varieties as I’m always amazed how different the flavour profiles are.   Growing Chillis in Tasmania has its challenges, it’s only the last couple of years that I’ve had a green house to grow in.  I still like to plant out in the paddock as nothing is better than sun shine.  I’m trying a couple of varieties that like the tropical heat so these will stay in the green house.

Chillis are so good for you, it’s been scientifically proven that chillis help promote a healthy heart and aids the circulatory system. Spicy peppers kick start our metabolism this generates heat and this helps burn calories.  Also if you have chilli for breakfast it suppresses your appetite for the rest of the day so that means weight loss.  Because Chillis are packed full of antioxidants and antioxidants are a great support of our immune system they will help you fight off colds and flu.

So Chilli Sauce is a must have in our house, everything from stir frys to your breakfast eggs.

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