Power-packed Sriracha
Sustenance
22 - 11 - 19
We eat a lot of Sriracha. And while we make and enjoy our favourite red condiment time and time again, we've also experimented and tweaked our recipe along the way. Now loaded with a super dose of antimicrobial garlic & capsaicin — a bio active compound that comes with a host of medicinal benefits, we consider this version worth sharing. Drizzle generously.
Ingredients
150g fresh hot red chilies
10 garlic cloves
1 cup apple cider vinegar
1 tsp Celtic sea salt
1/4 cup of coconut sugar or honey
• Trim the stem ends from the chilies and cut into large chunks [don’t remove the seeds or ribs] and place in a small saucepan.
• Peel your garlic cloves and add to saucepan.
• Pour over the apple cider vinegar. This should just cover your garlic chilli mix.
• Gently simmer for 15 minutes until the garlic is soft.
• With a slotted spoon, gently lift the chillies and garlic and place into a blender, leaving the remaining seeds at the bottom of the pan.
• Take a sieve and pour the residual liquid into the blender to prevent seeds from getting into the mix. Blend until smooth.
• Again, using your sieve, transfer blended sauce back in saucepan.
• Add salt and sugar and heat till blended. Taste, and season if necessary.
