RELATED RECIPES
Spicy Meatball Banh Mi
Slow Cooker Pulled Pork Salad
Homemade Sriracha
Add to Calendar
Add as Favorite
 
 
 
 
 
Friendly URLs: /homemade-sriracha
1.5 hours
4 servings
Adjust servings
Yields 5 cups
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
brown rice syrup
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 314% and Sugar as 96.2% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 39.0% of RDA
• Carbs: 22.5% of RDA
• Fat (total lipid): 1.0% of RDA
• Fiber: 14.5% of RDA
• Fructose: 9.5% of RDA
• Protein: 4.9% of RDA
• Sodium: 314% of RDA
• Sugar: 96.2% of RDA
• Vitamin A (IU): 45.7% of RDA
• Vitamin B6: 51.8% of RDA
• Vitamin C: 195% of RDA
• Iron: 0.0% of RDA
• Magnesium: 12.6% of RDA
• Manganese: 17.1% of RDA
• Niacin: 11.0% of RDA
• Potassium: 14.4% of RDA
• Zinc: 4.7% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
61.9
g
Calories
780
 
Fiber
4.06
g
Iron
0
mg
Protein
5.51
g
Sodium
4249
mg
Sugars
30.1
g
Fat (total lipid)
0.628
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1 1/4
cups
+
-
 
cloves, peeled.
 
1
lb
+
-
 
red, stemmed and sliced into thin rings, seeds removed for a mild flavor.
 
2 1/4
cups
+
-
 
 
1/4
cups
+
-
 
 
1
tbsp
+
-
 
 
2
tbsp
+
-
 
 
1
tbsp
+
-
 
 
2
tbsp
+
-
 
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Put the garlic cloves in a small saucepan and add cold water, just enough to cover the cloves. Bring to a boil and immediately drain, cooling the garlic under cold water and return it to the saucepan. Repeat the blanching process one more time.
2.
Thinly slice the blanched garlic cloves and combine in a larger pot with the jalapeños and vinegar. Bring to a boil for 3 minutes and remove from heat.
3.
Add the brown rice syrup and salt and stir to combine. Let the mixture sit, undisturbed, for 1 hour.
4.
Once the mixture has sat for 1 hour, add to a blender and blend until smooth (it is okay if the seeds don't completely blend).
5.
Return the pureed sauce to the pot and bring to a boil. Lower the heat and simmer for 10-15 minutes, skimming off any foam, until the sauce is slightly reduced and has some body.
6.
In a small bowl, dissolve the arrowroot with 1 tbsp lukewarm water.
7.
Whisk into the simmering sauce and cook for 2 minutes or until the sauce is nicely thickened.
8.
Remove from heat and let cool slightly. Once slightly cooled, mix in the fish sauce.
NOTES, TIPS, TRICKS, HINTS, ETC:
This will last up to 6 months in the refrigerator.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 780
Protein 5.51 g
Carbohydrates 61.9 g
Iron 0 mg
Fiber 4.06 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2021 foodious LLC
We use cookies to improve your experience on this site. To find out more, read our privacy policy.  Okay