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These days, sriracha is the go-to hot sauce and it’s no wonder why! It’s the perfect blend of spicy and sweet, plus it goes well with pretty much everything. And it was the one sauce I missed the most after I decided to eat healthier. But thanks to Bonzai Aphrodites’ raw take on the famous fermented rooster sauce, I decided to come up with my own version. Read on to find out how to make your own sweet chili sauce!
You’ll need to take a trip to your local grocery store or farmers market to stock up on chiles, garlic and dates. Depending on the season, you may need to make adjustments for items not available year-round. Besides the hot chiles, you’ll need some sort of mild spicy, red pepper base. And of course, the rooster sauce just wouldn’t be the same without garlic…lots and lots of garlic. The sauce has to finish sweet so while the original sriracha recipe called for brown sugar, I have found dates offer the same sweetness while also thickening the sauce. This time, I used red bell peppers, habaneros, dates, leeks (for a mild onion flavor), and fresh garlic. If you like more of a smokiness to your hot sauce, consider adding some chipotle or paprika powder. Don’t just stop with my ingredients, embrace your creativity and add what sounds good to you.
Below is the recipe for my version of a raw, vegan Sriracha. This recipe makes a large batch that can be stored in the refrigerator and added to your dishes as needed. When fermented this sauce will keep a very long time.
4 organic large red bell peppers or long red peppers, sliced
4-6 organic serranos or habaneros, chopped
3 organic dates, seeded and chopped
3 cloves of raw organic garlic, smashed
2 tbs of organic extra virgin olive oil
4 tbs of raw organic apple cider vinegar
Sea salt to taste
Freshly ground pepper to taste
Onion or leek, sliced
Red pepper flake or other spices to taste
1. Wash and dice the peppers, chiles, garlic and dates. Toss in the blender and blend for a few seconds to break down the ingredients.
2. Add in the olive oil, vinegar and spices. Continue blending until the dates have been fully incorporated.
3. You can serve this sauce immediately after blending or you can pour the sauce in a glass container, cover loosely, and place it on the counter for a few days to ferment. The sauce when fermented is more flavorful and spicy!
Are you a fan of the rooster? What are your favorite dishes to eat with a little dash of sriracha?