Homemade Siracha Sauce
Difficulty 5 minutes Serves 1 quart sized mason jar
Turn up that digestive heat with this raw, vegan, uprocessed siracha sauce from Sayward Rebhal! Not only will it add loads of flavor and spice to your favorite meal it is also a naturally fermented food helping to aid in digestion. No need to ever purchase store bought processed hot sauce again. This recipe will store in your fridge indefinitely!
Ingredients 1/2 cup coconut vinegar, another splash at the end (can use ACV)
Directions 1) Clean the long peppers and Serranos. Remove the stems but leave the little crown, which will add depth of flavor.
2) Rough chop the chiles and toss them in the food processor. You may want to wear gloves if your skin is sensitive.
3) Add the vinegar, salt, tamari, agave, and garlic to the food processor. Pulse to puree but leave it a little rough.
4) Transfer the mixture to a mason jar and top it off with a splash of vinegar to make a liquid barrier to the air. Cover the jar with a coffee filter or rag, secured with a rubber band. Let it all ferment on the counter for a few days, out of direct sunlight. It