Sriracha Sauce

glutenfree vegan Apr 05, 2017

 Sriracha Sauce
By Debbie Adler


Must Have

6 habanero, Fresno or red jalapeno peppers, seeded and chopped (leave seeds in if you want more heat)

3 small red bell peppers, seeded and chopped

2 small heirloom tomatoes, chopped

2 tablespoons coconut aminos

4 cloves garlic, minced

¼ cup apple cider vinegar

1 teaspoon crushed red pepper

¼ teaspoon cayenne pepper

3 tablespoons coconut nectar


Must Do

Add the red jalapeno peppers, bell peppers, tomatoes, coconut aminos and garlic to a medium sauté pan over medium heat. Cook until the peppers and garlic are fragrant, about 2 minutes.

Add the apple cider vinegar, crushed red pepper, cayenne and coconut nectar and stir to incorporate. Simmer until the peppers break down and soften, about 5 minutes.

Turn off the heat and let cool.

Pour the mixture into a high-speed blender and process until smooth.

Pour into a jar, seal it, and keep in the fridge. It will last about 3 weeks.