This Homemade Sriracha Sauce is made with simple and fresh ingredients for a nourishing alternative to everyone’s favorite hot sauce.
- 2 red jalapeños, stems removed
- 1 bell pepper (red or orange), stems removed
- 3 garlic cloves (peeled)
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon tamari, coconut aminos for paleo option
- 1 Tablespoon tomato paste
- 1 teaspoon raw honey (1Tablespoon apple juice/pineapple juice for Whole 30 option)
- 1/2 teaspoon red pepper flakes
- Slice the peppers and remove the stems. Place peppers and remaining ingredients into a food processor or high-speed blender.
- Blend until combined and a smooth texture is formed. Taste and adjust seasoning as desired.
- Transfer sauce to a medium saucepan. Cook over high heat until the sauce comes to a soft boil. Reduce heat to a low simmer. Cook for an additional 15 minutes.
- Remove sauce from heat and let it cool. Once cool, transfer sauce to an air-tight container or glass jar with a lid.
- Best kept in the refrigerator for up to 10-14 days. Freezable as well!
- Prep Time: 5 minutes
- Cool Time: 30 minutes
- Cook Time: 17 minutes
- Category: sauce
- Method: stovetop
- Cuisine: asian
- Serving Size: 1 tablespoon
- Calories: 11
- Sugar: 1.3 g
- Sodium: 26.7 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Carbohydrates: 2.4 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Keywords: sriracha, honey, hot sauce, condiment, homemade sauce