All Hail Sriracha!
Sriracha is just the best condiment ever- hands down, nothing beats it and it makes everything taste better (if you're a chilli head like me)! If you don't know what I'm talking about, I'm referring to a divine chilli and garlic hot sauce found in many Vietnamese restaurants with its distinctive green cap and cockerel logo (or sometimes flying bird). However, like with a lot of Asian condiments, unfortunately a lot of the store bought versions contain MSG and other nasty additives, artificial colourings and flavour enhancers. This recipe adapted from Nom Nom Paleo is awesome as made from whole natural ingredients and can be made in under 20 minutes.
I like to keep some Sriracha in squeeze bottles in the fridge as you just never know when you will need a squirt (ALWAYS for me). Sriracha just makes everything tastes better from asian stir-fries to Vietnamese pho to eggs to just about anything! And now finally a way to enjoy it without the guilt and nasties that wreak havoc on your body.
Enjoy fellow chilli heads!
Homemade Sriracha Sauce
Prep Time: 20 mins
70g fresh red chilli peppers, stemmed and roughly chopped
8 garlic cloves, peeled and smashed
⅓ cup apple cider vinegar
3 tbsp organic tomato paste
3 tbsp raw honey
2 tbsp fish sauce or tamari for vegans and vegetarians
1½ tsp sea salt or pink himalayan salt
1. You can remove the seeds and ribs of your chilli peppers for a medium hot sauce. If you like your sauce really really hot, leave them in. Super Tip: Use gloves when handling chillies or be aware not to touch your eyes just after (ouch!).
2. Put everything in a high speed blender (like Vitamix or Blendtec) or food processor (like a Magimix) and blend until smooth. You may need to blend for longer if your blender is not very high powered.
3. Pour the purée into a saucepan and bring to the boil over high heat.
4. As soon as it boils, reduce the heat and lower to a simmer for 5-10 minutes, stirring occasionally.
5. By cooking the sauce, you deepen and intensify the flavours and cut the sharpness of raw garlic.
6. Once the foam subsides, the sauce should be a vibrant red colour and you shouldn't be able to detect any raw vegetable smell.
7. Taste and adjust for seasoning if necessary.
8. Transfer the sriracha to a jar and allow the sauce to cool.