Dave's Homegrown Sriracha

A yummy use for thoes prolific cayenne peppers — Sriracha with less sodium and no preservatives!

Source: Inspired by https://nomnompaleo.com


dried cayenne peppers (up to 6 peppers depending on desired heat)
red bell pepper
4 cloves
1⁄3 cup
apple cider vinegar
(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 salt


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)