Vegetarian Sriracha Sauce
- Total Time: 30 minutes
- Yield: 4 1x
Description
Use this sauce as starter for noodles, pastas or as a spread for sandwiches or in some flavored rice. All these options taste awesome.
Ingredients
- Red chillies, finely chopped - 1.5C (360 ml)
- Tomato, chopped - 1C (240 ml)
- Onion, finely chopped - 1/2 C (120 ml)
- Spring onion, finely chopped - 1/2 C (120 ml)
- Balsamic vinegar - 2 tbsp (30 ml)
- Soya Sauce - 1 tbsp (15 ml)
- Salt - 1 tsp or to taste
- Sugar - 1 tbsp
- Mustard oil - 1 tbsp (15 ml)
Instructions
- Heat the oil in a deep and thick bottomed pan.
- Sauté the onions and spring onions together till they are both cooked.
- Add the tomatoes and chopped chilli pieces to this and continue heating on a low flame, till all the ingredients are cooked.
- Pour the balsamic vinegar and soya sauce over these and mix well.
- Now add the sugar and salt to this and let this simmer for another 10 min, or till the liquid from the ingredients evaporates.
- Let these vegetables cool and pulse them in a mixer-grinder or in a blender till all the ingredients form into a smooth paste.
- Store in an airtight and dry container for up to a month in the fridge.
- Prep Time: 15 mins
- Cook Time: 15 mins
Find it online: https://honestcooking.com/vegetarian-sriracha-sauce-recipe/
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Frequently Asked Questions
What makes this sriracha sauce different from store-bought versions?
This homemade version uses fresh tomatoes, spring onions, balsamic vinegar, and soya sauce in addition to red chillies, giving it a layered tangy-savory flavor. It is simmered until the liquid evaporates, then blended smooth.
Can I adjust the heat level?
Yes — the heat comes from 1.5 cups of finely chopped red chillies. Use milder red peppers or reduce the quantity for less heat, or increase to 2 cups for extra fire.
How long will this sauce keep?
The instructions say to store it in an airtight, dry container in the refrigerator, where it keeps for up to a month. 
