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Thrill your palate and support your practice with healthy, sriracha-inspired hot sauce.
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
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g