Spicy Sriracha Sauce Recipe

Sriracha sauce is very spicy.

You can make it with serrano, red jalapeño, or other hot peppers.

Sriracha can be mixed with just about any food when a spicy taste is desired.

The sauce I am offering below strictly has no chemicals, sugar, colouring, or potentially harmful components.

My ingredients

5 red chilli peppers (2 or 3 jalapeños or other hot chillis).
2 red bell peppers.
4 garlic cloves, or more if you like garlic.
2 tbsp of lemon juice
1.5 tbsp tamari (gluten-free soy sauce)
1.5 tbsp tomato paste
1.5 tsp raw honey
1.5 tsp red pepper powder
1/2 tbsp of water

The Recipe

Chop the following thinly and add them to your blender:

red chilli peppers or jalapeños
red bell pepper
garlic cloves

Combine the other ingredients and blend until you achieve a gloriously smooth texture. This is a key step that will make you feel like a true sauce-making pro.

If your blender is like mine, when you turn it on, the ingredients will go up the jug (pitcher), and your sauce will be very lumpy. To remedy this, you may need to add a little more water to your mixture. This will help in achieving a smoother texture.

Taste the mixture and adjust the spiciness to your liking. If it's not spicy enough, add a little chilli pepper. If it's too spicy, balance it with some raw organic honey.

Transfer to a non-stick saucepan, which is ideal for this recipe, and cook to a boil. Reduce the flame, stir, and simmer for about 5 to 7 minutes. You should achieve a creamy consistency.

Let the sauce cool, transfer it to a (glass, preferably, and store it in the fridge. It will last for a couple of weeks. You can also freeze it, which will keep for 3 to 4 months.