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Sriracha

I used to be obsessed with Sriracha—I mean, I put it on everything! The heat, the garlicky punch, and that perfect blend of sweet, tangy, and salty flavors—what’s not to love? But when I started cutting out ingredients like MSG, processed sugar, and vinegar to support my healing journey, I had to say goodbye.

The good news? You can easily make your own Sriracha-style hot sauce with fresh ingredients and none of those additives. Just keep in mind that this homemade version has no preservatives, so it’s best enjoyed within a few days—which is usually no problem for me!

Ingredients:

2 pints cherry tomatoes or 4 cups
1 red bell pepper, stem removed and roughly chopped
1 jalapeño pepper
4 cloves garlic, divided
1 1/2 tbsp maple syrup
1 tbsp lemon juice
1/4 tsp ground cayenne pepper (optional)
1 tsp sea salt

Instructions:

1. Roasting:

Preheat your oven to 400°F (200°C). If using an air fryer, no preheating is necessary.

Arrange the cherry tomatoes, bell pepper, jalapeño, and 2 cloves of garlic in a single layer on a baking sheet lined with parchment paper. If you’re using a non-stick ceramic baking tray, you can skip the parchment paper. Make sure the ingredients are arranged in a single layer and not overlapping.

Roast in the oven for 35-45 minutes, or 15-20 minutes in an air fryer, until the skins of the tomatoes and jalapeños appear shriveled and slightly charred.

2. Blending:

Transfer your roasted ingredients to a blender (see note below). Add 2 raw garlic cloves, maple syrup, lemon juice, sea salt, and optional cayenne pepper for extra heat.

Blend the mixture until smooth. Taste and adjust the heat level by adding more cayenne pepper, if desired.

Note: Jalapeños can vary in heat, so it’s a good idea to taste yours before adding the whole pepper to the blender. If it’s mild, go ahead and use the entire jalapeño. But if it’s packing more heat, start by blending just half. You can also remove the seeds to tone down the heat.

3. Straining the Sauce:

Carefully pour the sauce into a fine mesh strainer set over a bowl. Work in small batches to avoid overflow. Use a spoon or spatula to gently press the sauce through the strainer to extract a smooth sauce.

4. Serving and Storing:

Transfer the finished hot sauce into a sealable container or condiment bottle and refrigerate. It will keep for up to 5 days, so be sure to enjoy it within that time. .

Serves 4