Ah, sriracha. The Thai-inspired hot sauce makes almost anything taste better and adds a fiery kick to your dishes. If you’re a fan of green-capped store-bought sriracha, you’ll love the homemade version even more! Spare yourself a trip to the grocery store and whip up this scrumptious sauce yourself, bursting with nutrient-rich ingredients your body will adore.
Thicker and richer than the store-bought product, this scrumptious homemade sriracha sauce delivers the perfect blend of peppery heat, savory sweetness, and everything in between. Based on your preference, this recipe can spotlight jalapeno, Fresno, or Serrano peppers. The sauce gets its natural sweetness from raw honey, while apple cider vinegar and sun-dried tomato paste deliver a tart, full-bodied flavor.
This foolproof recipe makes whipping up homemade sriracha fun and easy. From eggs and pasta dishes to tacos and pizza, the sizzling sauce tastes great on just about anything!
Yields: 8 servings | Calories: 30 | Total Fat: 0g | Cholesterol: 0mg | Sodium: 372mg | Carbohydrates: 7g | Fiber: 1g | Sugar: 5g | Protein: 1g | SmartPoints: 1
- 1/2 pound fresh red jalapeño peppers, stemmed, seeded
- 1/2 pound red bell peppers, stemmed, seeded
- 3 cloves garlic, peeled
- 1/4 cup rice vinegar
- 1 1/2 teaspoons kosher or sea salt
- 2 tablespoons coconut palm sugar
- 1 tablespoon fish sauce
- 1 tablespoon fresh squeezed lime juice (about 1/2 to 1 lime)
Add everything in a food processor and pulse to form a paste. Place in a saucepan and simmer over medium-low heat for 5 minutes, stirring constantly.
Strain into a bowl through a fine mesh strainer, pressing with the back of a ladle to extract all the sauce from the solids. Scrape the bottom of the strainer to get all sauce into the bowl. Place into a jar, seal and refrigerate.