Sriracha sauce
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.
8 servings
Ingredients
- 1 green apple in pieces and without seeds
- 12 red chilies without stems
- 1-2 peeled garlic cloves
- 1 tablespoon of soy sauce
- 21/2 tablespoons of apple cider vinegar
- 2 tablespoons of 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.