As we prepare for the launch of our NEW cookbook The Healthy Mix Dinners 3 on March 21st – we have been busy preparing the shopping list and realised we hadn’t released our delicious Homemade Sriracha Sauce recipe!
If you are Paleo, Low Carb or Low Fodmap – this recipe will help you make some of the recipes in the new book – Bang Bang Chicken, Chinese Satay Beef, Nasi Goreng or Sticky Pork Belly Bao Sliders.
Are you ready to make your own homemade Sriracha sauce: Paleo and Low FODMAP Friendly?
Making your own version of Sriracha Sauce is so incredibly easy in the Thermomix. This recipe works well in the TM6, TM7, TM31 and other thermo cooker models. You can also just use a blender and cook on the stovetop.
If you’re a fan of fiery flavours and love spicing up your dishes, you’re in for a treat with this homemade Sriracha recipe! Not only does it bring the perfect amount of heat to your meals, but it’s also Paleo and Low FODMAP friendly, making it an ideal choice for those with dietary preferences or sensitivities.
Sriracha is a type of hot sauce made from chili peppers, vinegar, garlic, sugar and salt. From spicy pizzas and zesty noodles to dipping sauces for your favorite snacks, this Sriracha is about to become your new go-to condiment.
Why Make Homemade Sriracha?
Creating your own Sriracha from scratch allows you to control the heat level, sweetness, and ingredients, ensuring it’s tailored perfectly to your taste. Plus, making it at home means you can avoid the preservatives often found in store-bought versions. This homemade Sriracha is free from gluten, dairy, and high-FODMAP ingredients. It is perfect for people on a Paleo diet or following Low FODMAP guidelines (using the variation). Whether you’re a chilli enthusiast or just beginning to explore spicy flavors, this homemade Sriracha is a must-try!
What is the best way to store Homemade Sriracha Sauce?
It is best to store this homemade sauce in a sterilised airtight container in the fridge for up to 2 weeks or freeze in portions. Due to the lack of sugar and preservatives, this sauce doesn’t have the longest shelf life.
What recipes can you use it in?
- SKINNYASIA: Creamy Japanese Mayonnaise + Wasabi Aioli, Sriracha Mayo
- SKINNYAMERICA: Aloha Poke Bowl
- SKINNYAMERICA: Huli Huli Pork Chops
- Guest Recipe: Daniel’s Korean Pulled Pork
How to adjust the heat?
To decrease the heat of this sauce, we recommend deseeding the chillies and you can also replace half the chillies with sweet chili peppers or red capsicum.
To increase the heat of this sauce, you can add some hotter chillies and leave all the seeds in.
Ingredients
- 225 g red cayenne chilies - roughly chopped - deseed half for mild heat.
- 2 cloves garlic - peeled
- 30 g apple cider vinegar
- 10 g honey
- 5 g fresh lime juice
- ½ tsp salt
Instructions
- Add chilli and garlic to mixer bowl. Chop for 30 sec/speed 9/MC on. Scrape and repeat until smooth.
- Add remaining ingredients and combine for 10 sec/speed 7/ MC on. Scrape mixer bowl down.
- Cook for 8 min/100°F or 212°F/ speed 3/simmering basket on top of lid.
- Blend for 2 min/speed 9/MC on.
- Transfer sauce to a clean bottle or jar. Store it in the refrigerator for up to 2 weeks.