Recipe: Homemade Sriracha

Ingredients

2 pieces red jalapeños, stems removed
1 piece bell pepper (red or orange), stems removed
3 cloves garlic, peeled
2 Tablespoons apple cider vinegar
1 Tablespoon tamari (or coconut aminos for paleo option)
1 Tablespoon tomato paste
1 teaspoon raw honey (or 1 Tablespoon apple/pineapple juice for Whole 30 option)
½ teaspoon red pepper flakes

Slice the peppers and remove the stems, then place them along with the other ingredients into a food processor or high-speed blender.
Blend the ingredients until well combined and smooth, adjusting seasoning as desired.
Transfer the sauce to a medium saucepan and cook over high heat until it reaches a soft boil.
Reduce the heat to a low simmer and cook for an additional 15 minutes.
Remove from heat and let the sauce cool, then transfer to an airtight container or glass jar.

Servings

Calories

Total fat

0.1g

Total carbohydrates

2.4g

Total protein

0.3g

Sodium

26.7mg

Cholesterol

0mg