Easy Homemade Sriracha (15 Minutes!)

• servings: 12 servings
• total time: 15 minutes

Ingredients

1 medium red bell pepper, seeded and chopped

3 cloves garlic, peeled

1 ½ - 2 tsp red pepper flakes ((adjust according to preferred heat level))

1 tsp maple syrup ((or other sweetener of choice))

1/2 tsp sea salt, plus more to taste

1 Tbsp apple cider vinegar ((or sub white vinegar))

1/4 - 1/2 small habanero pepper ((optional // for extra spice))

1 Tbsp tomato paste ((adds depth of flavor))

Directions

To a small blender or small food processor (or in a large food processor if making a double batch) add bell pepper, garlic, red pepper flakes, maple syrup, salt, apple cider vinegar, and habanero (optional).

Option to briefly cook tomato paste in a small metal or non-stick pan over medium-low heat for 5 minutes, stirring frequently, to slightly reduce the raw tomato flavor. Otherwise, add to the blender or food processor, no cooking required.

Blend until well mixed, then taste and adjust flavor as needed, adding more tomato paste for depth of flavor / tomato flavor, salt to taste, red pepper flake or habanero for heat, maple syrup for sweetness / to balance the flavors, or vinegar for acidity. We added a bit more red pepper flake and salt.

Use immediately, or store covered in the refrigerator for up to 7 days, sometimes longer (discard when the flavor or appearance appears off). Note that the color deepens and the texture thickens after refrigerating overnight. Option to freeze leftovers into ice cube molds to use as needed (store in a sealed container in the freezer for up to 3-6 months).

Notes

Add a couple of tablespoons of Greek yoghurt.

I added a whole habanero pepper, instead of half.