INGREDIENTS
- 1 packet of Cleaver’s organic paleo honey beef chipolatas
- 2 tbsp coconut oil
- 7 Peeled Roma tomatoes, diced
- 2 tbsp raw honey
- 1 tbsp s of apple cider vinegar
- ¼ tsp of ground mustard
- 1 onion, diced
- ¼ tsp allspice
- ¼ ground cumin
- ¼ tsp of cayenne pepper, optional
METHOD
- Combine all the ingredients (except the Honey Beef Chipolatas) in a medium saucepan and bring to a boil over medium heat while stirring often. Reduce the heat and allow to simmer around an hour before quickly pulsing in the food processor to create a smooth sauce and set aside.
- Preheat oil in a pan and sear the honey beef chipolatas on medium to high heat until evenly brown. Turn down the heat and continue cooking on low until fully cooked through.
- Serve the chipolatas hot alongside chilled tomato honey relish.
