Sriracha Sauce
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Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
2
Low
Nutrition per serving
Calories14.4 kcal (1%)
Total Fat0.1 g (0%)
Carbs3.4 g (1%)
Sugars2.3 g (3%)
Protein0.3 g (1%)
Sodium200.6 mg (10%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
28 servings
Instructions
Step 1
1. Remove stems from peppers and cut long ways
2. Remove skin from garlic
3. Combine ingredients in food processor and pulse until it is a coarse puree 4. Place in glass container at room temperature for about 7 days
5. Mix every day until the seventh day, put in a medium sized sauce pan
6. Add distilled vinegar, cook until at a boil
7. Rest for 5 minutes, place into food processor for about 3 minutes
8. Add water if too thick
9. Place in fine mesh strainer, strain out flesh.
10. Place sauce drippings back into glass container
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