Sriracha sauce – named Ingredient of the Year for 2010 by Bon Appétit – proves that simplicity can capture our senses. For decades, sriracha has dazzled the palate of folks worldwide. Sriracha offers just the right blend of chilis, vinegar, garlic, sugar, and salt.
The original sriracha sauce – produced in the U.S. by Huy Fong Foods – contains some synthetic ingredients. Here’s our real food version. Free of preservatives and refined sugar.
Not sure what could use a little sriracha? Add it to your ranch dressing for Coconut Chicken Nuggets . Add a (little more) heat to your Thai Crispy Pork Salad . Stir it into a bowl of Green Chicken Posole Soup . The possibilities are endless.
- 1 1/2 lb red jalapeño peppers
- 3 cloves garlic
- 4 large dates
- 1/3 c apple cider vinegar
- 3 tbsp. tomato paste
- 2 tbsp. fish sauce
- 1 1/2 tsp. coarse sea salt
- Wearing gloves to avoid burning your skin; stem, seed, and roughly chop the peppers. Peel and mince the garlic. Pit the dates.
- Place all ingredients in a food processor and blend until very smooth.
- Pour the mixture into a medium saucepan, bring to a boil and immediately reduce the heat to low. Simmer and stir for about a half hour for the sauce to thicken.
- Cool completely before serving. The sauce will store in the refrigerator for 6-8 weeks.