Homemade Vegan Sriracha Sauce

I put hot sauce on everything. I’m a fan of a few different kinds, but that spicy red chilly pepper sauce known as Sriracha is by far one of my favorites. Whenever I’m out to eat, I’m always that girl who asks the server if he could kindly bring out the hot sauce, and if he happens to return with Sriracha, all the better. When I found a recipe for vegan and gluten-free homemade Sriracha sauce, I had to try it. My favorite part about this recipe is that it’s no-cook!  Read on to find out how to make your own.

Peppers are the main ingredient in Sriracha. For all of you who like your hot sauce extra spicy, this recipe won’t let you down!

Ingredients:

1/2 cup apple cider vinegar

1 pound of  jalapeno peppers (I used a mix of red and green jalapenos)

1 habanero chilli pepper (If you want more of a mild sauce, leave out the habanero!)

4 serrano peppers

4 cloves of garlic

1 tablespoon sea salt

1 tablespoon tamari

1 tablespoon raw agave

Clean off all of your peppers and cut off the stem, but leave the crowns of the peppers in tact. This provides more flavor in the sauce. Roughly chop the peppers, then throw them along with all of the other ingredients into a food processor. Be careful when you are chopping up the peppers! If you have sensitive skin, it is best to wear gloves, and make sure not to put your hands anywhere near eyes before washing them off!

Pulse everything in the food processor until it is well blended, but still a little rough. Transfer the mixture to a mason jar and add a splash of vinegar on the top. The mixture has to ferment, so cover the top with a coffee filter or a rag and secure with a tie or rubber band. Allow the mixture to sit on the counter for a few days, making sure it’s away from direct sunlight. When bubbles start to form beneath the surface, that means it’s done! (If bubbles aren’t forming, don’t leave the mixture for longer than 4 nights.)

Transfer everything back to the food processor and blend until you have a very smooth consistency. You can add some water if needed.

Transfer the mixture to a bottle or glass jar and voila, homemade vegan and gluten-free Sriracha sauce! Shake before each use and store in the fridge. :)

More healthy recipes from the BLDG 25 Blog.

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