Altough I am a fan of spicy sauce I do not like it hot hot heat. The famous Sriracha sauce is a bit too hot for me and thai sweet chili sauce too sweet. So I tried to make something in between. And boy I really succeed, this sauce is my new love, addiction and eat it with everything.
Puff pastry filled with beets and lentils, a salad with cilantro and ailoli plus a generous amount of my Sriracha
Mashed potatoes, baked tempeh ,cauliflower and....sriracha
First I put a whole bulb of peeled garlic cloves in an empty jar with two red and one green long pepper, a piece of fresh ginger , theespoon of salt and apple vinegar. I let it sit for 24 hours and then put it on the stove with two tablespoons of sucanat(whole cane sugar)for an hour.
After a spin in the kitchenmachine it was too thin and a bit tasteless so I added a tablespoon of agavesirop, a tablespoon homemade gingersirop and let it simmer until the right thickness. Holy Mackarel this stuff is heaven!! A bit spicy, not too sweet and major garlicy just the way I like it.
