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3 Best Recipes With Sriracha

Sriracha can add a little kick to your dishes, it's hot so you don't need much of it and you can still keep these recipes healthy.
Course Sauce
Cuisine Japanese
Keyword sriracha
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author Joost Nusselder
Cost $1

Equipment

  • Blender/ Food Processor
  • Cooking pot
  • Sauce pan (for the optional sauce)

Ingredients

  • 4 tsp sriracha

Sriracha sauce (optional or you could buy it, but this is healthier)

  • 3 Fresh red Fresno or jalapeno peppers seeded, stemmed, and chopped (roughly)
  • 8 cloves garlic smashed and peeled
  • ⅓ cup apple cider vinegar
  • 3 tbsp tomato paste
  • 3 tbsp honey
  • 2 tbsp fish sauce
  • 1 ½ tsp kosher salt

Instructions

Start by preparing your sriracha sauce (you can skip this if you don't want to add it or if you're going to buy a bottle)

  • Preparing the sauce: This preparation requires around 20 minutes and will make around 2¼ cups. This sauce is not just paleo-friendly, but it's also very fast. You can ferment it to boost the umami in the sauce. If you don’t have enough time for the sauce to ferment, you can add umami, which can be in the form of fish sauce or tomato paste.
  • Start by preparing your peppers. Use gloves while handling the peppers to help you not burn your eyes and hands. If you don’t want the sauce to be extremely hot, you can remove the seeds and some of the ribs from the peppers. Keeping the seeds and the ribs will make the sauce hotter. You can roughly chop the whole peppers before or after you remove the seed; it doesn't have to be small rings because we're going to blend the ingredients together.
  • Now put all of the ingredients for the sauce into a blender or food processor. A rectangular food processor can also work. However, if you use this kind of food processor, make sure that you cut your garlic and peppers into smaller pieces and then put everything together. Failing to do so may make the sauce end up on the chunky side and that's not what you want.
    Sriracha sauce in blender
  • Continue blending until you achieve a smooth paste. Now pour the puree into a saucepan and then boil it over high heat. Once the puree starts to boil, reduce the heat, and then allow it to simmer for around 5 – 10 minutes. Make sure that you stir occasionally. Cooking the sauce allows you to deepen and concentrate the flavors, and reduce the sharpness of the garlic.
  • Once the foam reduces, your sauce will have a bright red color. In addition, you shouldn't be able to detect the smell of raw vegetables. Taste your sauce to check the seasoning, and adjust if necessary.
  • This sriracha sauce can last for up to 1 week, but it should be refrigerated. You can also freeze your sauce if you want to use it for a longer period (for up to 2 – 3 months).
  • You can also add sriracha to your dishes straight out of the bottle.

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