From our friends at My Whole Food Life
This homemade sriracha literally takes almost no time at all
to make. Most condiments are very easy to make yourself.
This popular sauce is easy to make yourself!
Yields: 2 cups
Prep Time: 10 min
Cook Time: 5 min
Total Time: 15 min
1 lb red fresno peppers (red bell peppers work
2 habanero peppers
2 T minced garlic
1/4 cup white vinegar (please try to buy
1 T coconut sugar
1/2 tsp salt
Cut the peppers and mince the garlic.
In the food processor, add all the
ingredients and pulse until everything is mostly broken down.
Add the processed mixture to a saute
pan and cook on high for about 5 minutes, stirring constantly.
Remove from heat and let the mixture cool.
Transfer the mixture to a jar. (I used a small
Store in the fridge.
This sauce is very spicy. If you like less heat, you can
remove the seeds or even use less hot peppers. Sriracha should keep in the
fridge for a couple months. You can also freeze it for longer storage.