I had to do it! I had to make a milder version of the Sriracha 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 wanted the flavor without all the heat. I DID IT. It is so delicious with just a bit a 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 overnight. They impart gentle heat and then you’ll remove them before you puree it. 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.
The perfect topping for all kinds of vegetarian meals!
- 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