I love spicy food. The hotter the better.
The last time I went to a Thai restaurant I was asked, “What level of spiciness do you want? 1 to 5.”
I asked if 6 was an option and the waitress told me that she would make sure it was spicy.
My food arrived and to my disappointment… nothing. I then asked the waitress if she could bring out some chili sauce for me to add to my meal.
“Is it not spicy?” she asked.
“No. not at all.” I replied.
After additional chili sauce was added, I was able to reach what I considered to be just barely hot. It would do, yet I was looking for some spice that night.
As a kid, I started putting hot sauce on my food because of my dad. I pretty sure that after years of abusing his tastebuds with spicy foods he requires hot sauce to even taste food.
I’m not to that point yet, but it will only take time.
My go to hot sauce is Sriracha. Good old rooster sauce. Hipster ketchup.
I am tempted to put it on nearly everything, but I refrain.
Sriracha, although delicious, isn’t exactly all natural or Paleo.
Given my desire to eat as healthy as I can, I decided to make my own Sriracha substitute. I knew I wouldn’t likely be able to replicate the rooster sauce, but I was pretty sure I could nail down a good alternative.
And that I did.
I roasted my peppers to give an extra smokiness to my chili sauce and left the seeds in to amp up the heat. I didn’t blend my sauce as smooth as Sriracha, but it is definitely a heavy heating substitute that I’ve remade several times.
- 1 lb hot peppers (chili, jalapeño, habanero- let your preferred level of spiciness dictate your choices)
- 1/4 cup vinegar
- 1 Tbsp fish sauce
- 2 Tbsp honey
- 2 Tbsp tomato paste
- 2 tsp garlic powder
- Pan roast hot peppers over medium heat on the stove top.
- No oil required. I recommend using a cast iron skillet.
- After slightly charred and soft, dice the hot peppers.
- Wear gloves or be careful with your hands until you wash them several times with soap.
- I simply removed the stems and roughly chopped the whole pepper. If you are worried about making the sauce too hot, I would cut the pepper lengthwise and then remove the seeds before chopping.
- Add all ingredients to a food processor and blend until you reach your desired texture.
- I kept my sauce a little chunky. If you want a smooth sauce you will need to add a little more vinegar and blend longer.
- Place into a container and store in your refrigerator.
- I have no idea how long this will last in the fridge but it only took me a week to eat all of it.