This Sriracha sauce can be made with red jalapeño peppers, fresh tree chili or any other red chile. It is super creamy and holds very well in the fridge in a jar closed for up to a month.
5 minutesmins
10 minutesmins
15 minutesmins
8servings
Ingredients
1green applein pieces and without seeds
12red chilieswithout stems
1-2peeled garlic cloves
1tablespoonof soy sauce
21/2tablespoonsof apple cider vinegar
2tablespoonsof water
Salt to taste
Instructions
Put all the ingredients in the blender. When they are perfectly integrated and blended, put them on the stove in a pot over medium heat. When they release the first boil, lower the heat and let it boil for five minutes.
Check the seasoning and adjust for salt if necessary.
Transfer to a jar with a lid and store in the refrigerator.
The spiciness of the sauce depends on the spiciness of the chili, not on the recipe.
Notes
If you like a sweeter sauce you can add a spoonful of coconut or brown sugar.