We love Lily Harris's recipes. From her beautiful smoothies to this chili sauce. This is a quick and easy recipe that you can keep stocked in your fridge to dress-up salads, rice bowls, or grilled vegetables, meat, poultry, or fish.

Sweet & Spicy Raspberry Chili Sauce
Ft. The Light Ray

Serves 8




  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.


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