Home made vegan sriracha sauce

I don’t make this sriracha sauce very often because when I do make it, I want to eat it all and on everything.
salsa sriracha

Really, I could even eat it alone. I LOVE it. I decided that the reason I eat all day is that of these delicious sauces. That’s it, I promise!!

But, the worst part is, that these sauces make me crave food. Not healthy diet, but junk food. When I make green Mexican salsa all I want is avocado tacos(this isn’t the junk food side of my cravings), or tortilla chips(this one is). And really, it’s not about the chips…its the salsa!!!

Related content: Authentic Mexican salsa

The same thing happens with every type…salsas and sauces are my weakness…weird right? But anyways if you think about it, all the ones I make are full of nutrients, health benefits, and they’re all natural. That’s why I think it’s super important that we learn how to make them at home.

There are several salsas that I haven’t shared with you yet, but I have them on the mind. I’m sure you’ll love them. Do you like them too? Or am I just crazy? Hahaha…
salsa sriracha

So here is the recipe for my

homemade Sriracha sauce

And I hope you like it as much as I do. If you prepare it please share it on  Instagram with the @piloncilloyvainilla or Pinterest.  I would love to see and share your creations.

salsa sriracha
3 from 2 votes

Salsa Sriracha

Esta salsa sriracha se puede hacer con chiles jalapeños rojos, chile de árbol fresco o cualquier otro chile rojo. Queda super rica y aguanta muy bien en el refri en un frasco cerrado por un mes.
10 mins
5 mins
15 mins
18 servings

Ingredients

  • 1 manzana verde chica o media mediana en trozos y sin semillas
  • 12 chiles rojos sin tallos
  • 1-2 dientes de ajo pelados
  • 1 cucharada de salsa de soya
  • 21/2 cucharadas de vinagre de manzana
  • 2 cucharadas de agua
  • Sal al gusto

Instructions

  • Pon todos los ingredientes en la licuadora. Cuando estén perfectamente bien molidos ponlos sobre la estufa en una ollita a fuego medio. Cuando suelte el primer hervor, baja el fuego y deja hervir por cinco minutos.
  • Revisa el sazón y ajusta de sal si es necesario.
  • Vacía en un frasco con tapa y guarda en el refri.

Notes

Lo picoso de la salsa depende de lo picoso de los chile no de la receta.
Si te gusta más dulce la salsa le puedes poner una cucharada de azúcar de coco o morena.
Course: salsa, sauce
Cuisine: Chinese
Keyword: salsa sriracha
Author: Piloncillo&Vainilla

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