We enjoy some spice in our house! We also like to *try* and grow our own veggies. Sometimes we succeed and other times not so much. This little jalapeno plant is something we are quite proud of though. He’s come along with us in his little pot to every place we’ve moved to in California over the past 5 years, and every year he produces more and more peppers! One thing we’ve learn about jalapenos through this little guy is that if you allow green jalapenos to stay on the plant and “ripen” they will eventually turn red in color and become Fresno chilies! And guess what you can make with Fresno chilies….SRIRACHA!
The first time I made Sriracha our plant was overflowing with peppers, but right now since it’s winter the growth has slowed down to only a few baby peppers at a time. So I got help from the grocery store to supplement our supply for this recipes batch. Although you have to let the flavors of this recipe develop for 24 hours, it’s amazingly simple and SO worth it! After eating my homemade Sriracha exclusively for a while and then having the store bought kind at a restaurant, I much prefer the homemade stuff. It tastes so fresh, clean, and vibrant, plus I love knowing everything in it is real food! **For all my Arbonne clean eating followers, I’ve included an “Arbonne for 30” friendly version too! Just one tiny switch!
- Approximately 2 cups sliced Fresno chilies with seeds (that’s about 19 peppers to make it easy)
- 1 packet of Traders Joe’s garlic cloves, roughly chopped (if using a regular bulb of garlic about 7-10 medium cloves)
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 1 tablespoon agave
- 2 teaspoons ground Himalayan pink salt (sea salt is ok too)
In a 32oz mason jar add the Fresno chilies with seeds, garlic, both vinegars, and salt. Close tightly with a lid and give it a shake to get everything well blended together. Let the mixture sit for 24 hours on the counter.
The next day pour all the contents from the jar into a saucepan and add the agave, stirring to incorporate. Over medium high heat bring the mixture to a boil and then reduce the heat to a simmer and let cook for 5 mins, stirring occasionally.
Once the 5 mins is up, remove the pan from the heat and let cool to room temperature.
When the mixture is cooled, pour it into a blender and puree until very smooth, scraping down the sides as needed.
After blending, YOU’RE DONE! Just pour the Sriracha into a jar and store it in the fridge. Stays good up to 3 months.
**For those of you who are following the Arbonne 30 day Clean Eating Challenge, this recipe can be made Arbonne friendly by omitting the white vinegar and using all (1 and 1/2 cups) apple cider vinegar. It will be slightly sweeter, but still dang delicious!
Recipe adapted from bluekaleroad
We put this Sriracha sauce on everything! Tacos, eggs, Asian dishes…really anything you like hot sauce on, this sauce will do the trick! And that makes me pretty darn happy 🙂 I hope you give this recipe a try, and I would love to hear what you think! Feel free to leave questions or thoughts in the comment section below.