Instructions

1. Cut your chilies open lengthwise & remove the white pith & seeds. This cuts down the spice and is gentler on your digestive system. Loosely chop the chilies into smaller pieces & add to your food processor or blender.
2. Add the garlic cloves & raspberries to the food processor. Pulse a few times. We are looking for a finer chop that maintains some texture and isn't completely purèed.
3. In a small saucepan over medium-high heat, add your chopped chili mixture from the food processor, 1/2 cup water, apple cider vinegar, salt, & bring to a boil.
4. Bring to a boil, then lower the heat to simmer for 5 minutes.
5. In the meantime, whisk together the arrowroot starch & 1 tsp water in a small bowl, set to the side.
6. Stir the arrowroot mixture into the saucepan & simmer for 1 more minute. This will thicken the sauce. It will continue to thicken slightly as it cools, so don’t take it too far on the heat.
7. Pour this sauce into a jar with an airtight lid.
8. Elevate the sauce with Wooden Spoon Herbs! Since this serves approximately 8, add up to 8 dropperfuls of The Light Ray & stir to combine.
9. Once cooled, add to any veggie bowl along with your favorite choice of protein.

A Breakdown of the Veggie Bowl

1. Coconut rice
2. Leftover roasted vegetables
3. Quick chopped salad made from leftover cucumber, sweet peppers, & onions with a touch of vinegar, oil, salt, & pepper
4. Watermelon radish
5. Steamed green beans
6. Toasted coconut flakes
7. Hemp hearts
8. Cilantro
9. Scallions

Top with this Sweet & Spice Light Ray Raspberry Chili Sauce! Share and enjoy.