Homemade Vegan Sriracha Recipe
 
Prep time
Cook time
Total time
 
Why buy Sriracha sauce when you can make it better and cheaper at home!
Author:
Recipe type: Sauce
Cuisine: Asian
Ingredients
  • 1.5 -2 lbs red jalapeño pepper ( half de-seeded)
  • 1 Habenaro pepper, de-seeded
  • ½ cup organic white vinegar
  • ½ cup water
  • 6 cloves garlic
  • 1 tbsp salt
  • ¼ cup organic brown sugar
Instructions
  1. Cut up your jalapeño peppers and blend them together with your water, garlic, vinegar, habenaro pepper until they are blended very, very well. This should take a couple minutes.
  2. Once everything is blended very well, transfer your mixture to a medium size sauce pan and bring to a slight boil. Reduce heat right away and allow to simmer for about 20 minutes, or until the mixture has reduced by ⅓.
  3. Once reduced, add brown sugar and salt to the peppers mixture, and mix well. Re-blend this mixture or mix it very well by hand until all ingredients are well incorporated. ***WARNING- Only re-blend if you have a blender with a removable cap-- or else it will explode!!!
  4. Get yourself a fine mesh strainer or nut mylk bag or cheese cloth, and starin the crap out of your mixture to catch all the seeds and thick matter.
  5. Put into a lovely glass jar and enjoy!!!! This will keep for a couple weeks, but you can also freeze half if you wish!
Recipe by The Edgy Veg at https://www.theedgyveg.com/2013/09/24/homemade-sriracha-recipe/