You’ve been following along, so you know I can’t get enough spice in my food. Eggs, Japanese yams, they all get the same warmth from a splash of hot sauce.
I love the chili-garlic flavor that explodes out of the Sriracha bottle, but I must admit I cringe a little every time I reluctantly glance at the label. Specifically, my gut gets twisted over a single ingredient. Sugar. Even with the relatively innocuous amount, I hate the idea that my favorite hot stuff is sweetened with a substance intentionally left off of my approved items list.
When I’m engulfed in a love affair with a product but despise an ingredient, I make my own. I solved my sugar dilemma by substituting blueberries and maple syrup in place of the dreaded white crystals. Boom.
Here’s the recipe should you like to recreate a batch in your kitchen.
- ¼ pound hot red peppers of choice
- ¼ pound jalapeno peppers (any color)
- ½ pound sweet or bell peppers (color will contribute to the final product’s shade, I used multi-colored)
- 7 garlic cloves, peeled
- 1/3 cup organic, white vinegar
- 2 tablespoons maple syrup
- handful of blueberries
- 2 tablespoons fish sauce
- 3 tablespoons tomato paste
- Add all ingredients into your blender. Blend until you reach the desired consistency; I prefer mine smooth and thicker.
- Pour the blended sauce into a pan and bring to a boil over high heat.
- Reduce heat to low and simmer for 11 minutes.
- Remove from heat, taste and salt if desired.
- Pour finished product into a glass jar and store in the fridge.
Your sauce should be glorious, as is mine, for a couple of weeks when refrigerated.
Let me know how it turns out,