Sriracha Sauce Recipe
Sriracha sauce is a spicy sauce from Asian cuisine and used to spice many meals including chicken wings, vegetable side dishes, rice and noodles. It can also be added to your eggs and to your drinks if you like a bloody or virgin mary.It has been found that spicy foods help the release of serotonin and dopamine which contribute to an improved feeling of wellbeing. Not only does consuming sriracha sauce in your diet make you feel good, it can help dissolve blood clots, lower cholesterol and blood pressure. It also fights inflammation, the common cold and reduces the risk of cancer.
- 220 g Red capsicum pepper (Or small sweet peppers)
- 1 tbsp Dried red chillies (Or 220 grams red jalapeno peppers)
- 7 Garlic cloves, peeled and smashed
- 1/3 cup Apple Cider Vinegar
- 4 tbsp tomato frito (Or 3 tbsp tomato paste)
- 4 tbsp Honey (For vegan version 1/4 organic brown sugar)
- 2 tbsp Fish Sauce (Or vegan fish sauce or coconut aminos)
- Pinch Salt
Add all the ingredients to a food processor, except the salt and also the sugar (if you are making the vegan version) and pulse until smooth.
Put the sauce into a saucepan on medium to high heat and wait for it to slightly boil.
Reduce the heat so that the sauce is simmering and leave for 10-15 minutes, stirring occasionally and until the sauce has reduced to a thick texture.
Leave the sauce to cool, add the pinch of salt (and the sugar at this stage for the vegan version) and then add it back to the food processor or blender. Give it another big whizz round until the sauce is super smooth.
Pour into a jar or bottle and put in in the fridge... Voilà!
Serving: 9gCalories: 9kcalCarbohydrates: 2gProtein: 0.2gSodium: 52.4mgPotassium: 1mgSugar: 1.6g