Instructions:

• Step 1: Prepare the Peppers

  Begin by washing your red jalapeño and red bell peppers thoroughly. Remove the stems and seeds to control the heat level—keeping the seeds will add more spice. Cut the peppers into smaller chunks to make blending easier.
• Step 2: Blend the Ingredients

  In your blender or food processor, combine the chopped jalapeños, red bell peppers, peeled garlic cloves, rice vinegar, kosher salt, coconut palm sugar, fish sauce, and lime juice. Blend until the mixture is smooth and creamy. If you prefer a chunkier sauce, blend for a shorter amount of time.
• Step 3: Taste and Adjust

  After blending, taste your sauce. This is the perfect moment to adjust the flavors. Need more heat? Add a few more jalapeños. Want it sweeter? Add a bit more coconut palm sugar. This recipe is all about your personal preference.
• Step 4: Cook the Sauce

  Pour the sauce into a saucepan over medium heat. Bring it to a gentle simmer and let it cook for about 10-15 minutes, stirring occasionally. This step helps to deepen the flavors and thicken the sauce slightly.
• Step 5: Cool and Store

  Once cooked, remove the sauce from the heat and let it cool completely. Transfer it to a glass jar or bottle, seal it, and store it in the refrigerator. Your Homemade Sriracha Sauce will keep for several weeks—if it lasts that long!