Home-made Sriracha Sauce (Actually became a Green Spicy Salsa … or relish)
1 Green pepper (supposed to be red pepper, but I substituted for this); 1 hot pepper (I used a jalapeno pepper); chopped.
1 tablespoon minced garlic, 1/4 cup of white vinegar, 1 tablespoon coconut sugar, 1/2 teaspoon salt.
Cut and combine all ingredients into food processor.
Sautee all ingredients for 5 minutes.
Let it cool, then add to your dish.
Day 9 – Well, today definitely did not turn out as well as yesterday… or any other day for that matter. I have been looking forward to this recipe since I discovered it, a few days ago. And I ruined it. First off, I was missing a couple ingredients, so I improvised and it didn’t turn out like I thought it would. Lesson to me, don’t stray too far from the recipe! Anyway, what I originally had hoped would be an awesome spicy Sriracha-type sauce that could be added to a rice or stir-fry dish has become a … well, I’m not sure what it would be good for. I think it might work on a plain brown rice, my wife thinks it would be good as a dip with veggies, but after letting it cool off, it’s really got a relish texture to it, and it’s kind of sweet and spicy. So, I would suggest this as a relish to add to a wrap (Day 2) or burger (Day 8). I have yet to try it with these, so if anyone does venture into it, please let me know how it turns out. Fingers crossed that tomorrow is better.
Full Food List
Morning – Mixed fruits, Dr. Praeger’s vegan burger, coffee
Afternoon – Leftovers from BBQ – potato, bean and rice salads.
Evening – Banana, more potato salad, green spicy salsa in rice mix.
Night – Mixed nuts.