Power-packed Sriracha


Sustenance

22 - 11 - 19

We eat a lot of Sriracha. And while we make and enjoy our favourite red condiment time and time again, we've also experimented and tweaked our recipe along the way. Now loaded with a super dose of antimicrobial garlic & capsaicin — a bio active compound that comes with a host of medicinal benefits, we consider this version worth sharing. Drizzle generously.

Ingredients

150g fresh hot red chilies
10 garlic cloves
1 cup apple cider vinegar
1 tsp Celtic sea salt
1/4 cup of coconut sugar or honey


• Trim the stem ends from the chilies and cut into large chunks [don’t remove the seeds or ribs] and place in a small saucepan.

• Peel your garlic cloves and add to saucepan.

• Pour over the apple cider vinegar. This should just cover your garlic chilli mix.

• Gently simmer for 15 minutes until the garlic is soft.

• With a slotted spoon, gently lift the chillies and garlic and place into a blender, leaving the remaining seeds at the bottom of the pan.

• Take a sieve and pour the residual liquid into the blender to prevent seeds from getting into the mix. Blend until smooth.

• Again, using your sieve, transfer blended sauce back in saucepan.

• Add salt and sugar and heat till blended. Taste, and season if necessary.

Sans Journal

Ingredients

150g fresh hot red chilies
10 garlic cloves
1 cup apple cider vinegar
1 tsp Celtic sea salt
1/4 cup of coconut sugar or honey


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