Some of you might want to know, where do I get my inspiration for new recipes? The answer is simple: To healthify delicious food that everyone love! However, that doesn’t mean that I eat only “clean” food with all those free from labels. I’m also a human being that will get stuck in work, and sometimes may not have enough time to prepare all these food. I created these recipes because I want to show people that you can choose to be healthy and it can be simple and fun.
I love spicy food and therefore I LOVE SRIRACHA. I usually only drizzle (or pour :P) it on noodles with soup. Yet recently, I was inspired by Steph from Happy and Healthy 96 to add sriracha to literally everything savoury. Since it’s not easy to buy Sriracha in Hong Kong and they are not really that “clean”, I decided to make my own healthy version. This idea is quite challenging and luckily it turns out pretty well. My friend dipped some cashews with it and told me she loved it! So I can’t wait to share this healthy Sriracha recipe with all Sriracha lover out there 😚 And I hope you will enjoy it as much as I do. Please let me know what do you think about this recipe.
Recipe adapted from Steamy Kitchen
120g fresh red jalapeno peppers
120g pound fresh mini sweet snacking peppers
4 garlic cloves
3 Tbsp apple cider vinegar
1.5 Tbsp tomato paste
3 medjool dates
1 Tbsp nutritional yeast
1 Tbsp coconut amino (or liquid amino)
- Add all ingredients into a food processor or a high-speed blender and process until smooth. You can add more water to achieve your desired consistency. Note that the sauce will thicken when you cook then in the next step.
- In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust the flavors if needed. Allow the sauce to cool completely.
- Transfer to a clean glass jar and store in the fridge. It will keep for 2 weeks in the refrigerator.
- Enjoy with sweet potatoes, rice, tofu, veggies, basically everything savoury 😝