A yummy use for thoes prolific cayenne peppers — Sriracha with less sodium and no preservatives!
Source: Inspired by https://nomnompaleo.com
Ingredients
3
dried cayenne peppers (up to 6 peppers depending on desired heat) 1
red bell pepper 4 cloves
garlic 1⁄3 cup
apple cider vinegar 1
(6 oz) can tomato paste 1 tablespoon
honey (for Whole30 use 1 tbsp arrowroot or use a few whole okra) 1 tablespoon
fish sauce (for vegan use coconut amino) 1 teaspoon
sea saltInstructions
Combine all ingredients EXCEPT peppers in a food processor. Blend well.
Add the cayenne peppers one at a time, discarding the stems as you go (for a milder sauce discard the seeds as well). Blend for a minute or so. Taste to check the heat level and repeat until you are happily scorched. Blend until smooth.
Store in the refrigerator in a glass jar. (Recipe♦360)