Ever wanted to enjoy the FLAVOR of Sriracha but didn’t want to burn your mouth?? I did! And finally decided to make a Mild Sriracha Recipe.
I had to do it! I had to make a milder version of the Sriracha Sauce Recipe I made for my husband for Christmas. I love the flavor of regular Sriracha but the heat is too intense for me.
Call me a wuss or call me totally NORMAL and everyone else is a freak but I want the flavor without all the heat. I DID IT. It is so delicious with just a bit of mouth-warming heat to it that my kids went crazy for it and now they love it too. And it is as easy as the other version to boot.
In this milder hot sauce, you will be soaking the sweet red peppers with a few dried hot peppers in vinegar overnight. They impart gentle heat and then you’ll remove them before you puree them.
If you find you desire more heat you can certainly puree one of the dried peppers in the sauce too. It’s totally customizable and up to you.
I think many of the folks who like a bit of heat but find regular store-bought hot sauce too much will enjoy this mild yet flavorful sauce.
What kind of Dried Peppers?
I have tried all kinds of dried peppers in this mild sriracha recipe and I have to say they all work. So get what you can find at the store. OR buy the kind you specifically like. You won’t be using them for much except to impart SOME heat into your sauce.
Use this flavorful mild sriracha sauce in all your favorite recipes
- 4 red sweet bell peppers
- 3 dried hot peppers, leave the stem intact
- 4 cloves garlic
- 1 cup white wine vinegar
- 3 TBSP honey
- 1 teaspoon salt
- seed the red peppers and coarsely chop
- put them in a 1 quart glass jar
- drop in the dried hot peppers
- smash and peel the garlic and add them to the jar
- mix the vinegar, honey and salt in a small bowl and pour over the peppers
- cover the jar with plastic wrap and leave for 24 hours or so
- then pour into a small sauce pan, bring to a bowl
- simmer for about 30 minutes or until the vinegar has thickened up
- remove from the heat and let cool
- carefully pick out the hot peppers, save in case you want to add one back for spice
- pour the mixture in to the bowl of your food processor and process 1-2 minutes
- taste for heat, if you want it spicier add one pepper back, either way process another 3-4 minutes until smooth
I use Szechuan Peppers for the dried papers. You can use WHATEVER chili peppers you like.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Soeos Szechuan Dried Chili 4oz, Mild Spicy, Natural and Premium, Great for Mexican Recipes, Dry Szechuan Pepper, Dry Chile Peppers, Sichuan Pepper, Dried Red Chilie, Whole Dried Chili Peppers.
Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel - Silver
Ninja Professional 72 Oz Countertop Blender
- Quick and Easy Pizookie
- Rhubarb Cookies
- Biscoff Cookie Butter Cookies
- Air Fryer BBQ Chicken Thighs
- Cherry Dump Cake
- Old-Fashioned Iced Molasses Cookies
- Easy Candied Pecans Recipe
- Crispy Chicken Salad
- Easy Strawberry Dump Cake
- BROOKIES From Scratch
- Crispy Air Fryer Cod
- Air Fryer BBQ Pork steak
- Strawberry Crunch Ice Cream Bars
- Our Favorite Broccoli Cauliflower Salad
- Crispy Air Fryer Sweet Potato Fries
- Cinnamon Glazed Pumpkin Scones with Candied Pecans