I think it’s more than obvious that I like spicy foods. I’ll admit it. I’m a sriracha whore. I put it on everything outside of fruit and cake. Sorry, not sorry.
There are some decent store bought sriracha (srirachas?) out there, but I’ve come to find that every one I try leaves this odd after-taste in my mouth. Does anyone else taste that? Or is it just me? Either way, I decided to attempt a homemade version sans odd after-taste. That, and the Whole Life Challenge told me I can’t have sriracha. Not having sriracha in my life for 8 weeks was not an option, so I came up with a compliant version.
Clearly, it was a success. (otherwise I wouldn’t be blogging about it)
Nutritionals: WLC Compliant (all levels), gluten free, dairy free, vegan
First, chop up your fresno peppers (red jalapeño looking peppers). You don’t have to chop them super small, the food processor will do that. If you want burn your face off hot, leave the seeds. If you want half that, leave half the seeds. If you want normal spicy, take the seeds out.
Toss everything in a food processor. The recipe says 1 Tbsp of stevia. Sometimes I’ll add a little more if I feel like a sweeter sriracha. Like I’ve said before, I use a Ninja for any and all of my food processing needs. Usually, I’ll use the large blender first, then transfer the sriracha to the bullet, single serve console next. I’ve noticed that doing it this way ensures you get a smoother consistency. This might be negative press for the Ninja because the large blender doesn’t just blend to the smoothness that I like, but I still love you, Ninja. I’ll take that extra step for you. #ninjalove
Large blender (thanks Google for your image):
Single serve cups:
Once you reach the consistency you like, plop the sriracha in a saute pan on high and stir constantly for about 5 mins. This helps with preservation, or at least that’s what I tell myself. After about 5 mins of stirring over heat, transfer your sriracha in to your favorite storage container and put in the refrigerator. It might seem a little watery, but don’t worry about it. It will all soak in once you refrigerate it for a while.
I like to store my happy red sauce in a squeeze bottle for optimum usage efficiency. Plus, it makes everything more fun. Sriracha in a squeeze bottle is about as exciting as sriracha can get.
Use your own discretion, but my sriracha seems to last for several weeks with out spoiling. That is, if it lasts several weeks before getting slathered on everything besides fruit and cake.
- 1lb fresno peppers
- 2 Tbsp garlic, minced
- ¼ Cup white vinegar
- 1 Tbsp stevia
- ½ tsp salt
- Chop peppers, removing seeds to desired spice level
- Add all ingredients to food processor and blend until consistency is smooth
- Add sriracha to pan and let simmer on high for about 5 mins, stirring constantly to avoid burning
- Transfer sriracha to a jar or squeeze bottle, chill, and enjoy!
- Sriracha sauce will last several weeks if kept refrigerated (if it lasts that long....)
