Okay that is a pretty big claim but I really do love this sauce and for now I am happy to pour it over just about any thing.
Winter really is here now and it is time to look for comfort foods in my part of the world. My challenge to myself is to try and do this in ways that I can still feel happy about what it is I am eating, and also to use as many as I can of the amazing winter vegetables in the process. There are many staples of winter that I return to every year they give comfort in there flavours and the memories of the shared meals when they have been enjoyed. This delicious tahini sauce adds a new dimension and level of enjoyment to some of these old favourites. I enjoyed it last night over a platter of roast vegetables and cherry tomato salad and I am looking forward to pouring it onto a lentil chilli that is simmering on my stove as I write. Use it instead of mayonnaise, aioli or yoghurt dipping sauces and in conjunction with anything you would put with hummus It would be delicious on a wrap or mixed salad bowl, adding both flavour and richness with all the goodness of tahini, orange chilli and apple cider vinegar.
I live with the fact that not every one is a tahini lover, I have always loved it though, especially the “top secret” blend made in my old cafe Habebes, and now, the apple cider vinegar in this version gives it a whole new dimension so don’t be tempted to substitute another vinegar or take it out.
BEST EVER CHILLI ORANGE TAHINI SAUCE
- 1/2 cup of Tahini
- 1 red chilli or 1/2 – 1 teaspoon dry chilli (you want a taste of chilli but not enough to over power the sauce)
- Zest and juice of one orange
- 1 cup of orange juice extra
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp soy sauce
- Place your list items here
Place all ingredients into your blender or food processor and blend till well combined.
Tahini sauce always thickens a bit on sitting so don’t be concerned that it is thin.
Pour into a jar and store in you refrigerator. This sauce will last at least a week in the fridge.