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Sriracha Sauce

Yields1 Serving

The original hot sauce or chili sauce made from a paste of chili peppers.

 250 gm Red Jalapeno Peppers
 250 gm Sweet Bell Peppers (red)
 7 teaspoons Garlic
 100 ml White Vinegar
 3 tablespoons Tomato Paste
 1 tablespoon Sea Salt
 4 tablespoons Honey
 2 tablespoon Worcestershire Sauce or Soy Sauce
1

Blend all ingredients. Pulse until a coarse purée forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.

2

3

Blender all ingredients until smooth.

4

5

In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil.

6

7

Reduce to a simmer and cook for 10-15 minutes.

8

9

Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, honey, or garlic to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate.