20 Minute Sriracha Sauce
In this recipe, vibrant red jalapeno and mini sweet snacking peppers come together to create a delicious and spicy homemade sriracha sauce. The addition of garlic, vinegar, tomato paste, and a touch of sweetness from honey results in a sauce that strikes the perfect balance of flavors. Make a batch of this flavorful sriracha to enhance your favorite dishes with a fiery kick!
— Constant Cookbook
Ingredients
- 1/2 pound fresh red jalapeno peppers
- 1/2 pound fresh mini sweet snacking peppers
- 7 garlic cloves, smashed and peeled
- 1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
- 3 tablespoons tomato paste
- 4 tablespoons honey
- 2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos
Instructions
- In a food processor or high speed blender, add all ingredients and blend until smooth.
- In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg's (or whatever you're using) if needed. You're looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely.
- Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!
Cook Time
15M
Prep Time
PT5M
Yield
3 cups
Nutrition
- Calories: 172 kcal
- Carbohydrate Content: 40 g
- Protein Content: 4 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 1082 mg
- Fiber Content: 4 g
- Sugar Content: 33 g
- Serving Size: 1 serving
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