Sriracha (Paleo, Low Fodmap, gluten-free)
Servings: 15
Calories: 9kcal
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°C 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.
Notes
Low Carb: Replace honey with compliant sweetener.
Low Fodmap: Replace garlic with 2 tsp garlic infused olive oil. Replace honey with maple syrup. Replace some of the red chillies with red capsicum if you wish.
Halved: To halve, reduce cook time to 6 min. To double, increase cook time to 10 min.
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.003g | Sodium: 79mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 22mg | Calcium: 3mg | Iron: 0.2mg
