Thrill your palate and support your practice with healthy, sriracha-inspired hot sauce.
- 10 dried ají amarillo chilis or chipotle peppers
- 1/2 lb fresh red jalapeño or Fresno peppers, chopped, seeds removed and reserved
- 1/2 lb orange habanero peppers, chopped, seeds removed and reserved
- 2 cups distilled white vinegar, plus more for thinning
- 1 tbsp salt
- 4 large cloves garlic
- 3 tbsp honey, plus more for sweetening
- 2 tbsp fresh lemon juice
1. Heat oven to 225°F. On a baking sheet, roast dried chilis until fragrant, 3 minutes. Submerge chilis in a pot of hot water and soak until soft, 20 minutes. Remove and discard chili stems and membranes.
2. In a medium, nonreactive (e.g., stainless steel) saucepan, combine all chilis and peppers, vinegar, and salt, and heat to below boiling; simmer, 10 minutes. Let cool.
3. In a blender, purée peppers mixture, garlic, honey, and lemon juice until smooth. For a thinner sauce, add 1–3 tbsp reserved vinegar. If desired, add reserved seeds to kick up the heat, or honey to sweeten. Pour into a sterilized jar and refrigerate. The sauce will remain fresh for 6 weeks.
nutritional info: 5 calories per 1 tsp serving, 0 g fat, 1 g carbs, 0 g fiber, 0 g protein, 4 mg sodium
See also4 Ways to Savor Sriracha
- Serving Size: Makes 3 Cups
- Calories: 5
- Carbohydrate Content: 1 g