Sriracha Powder
Prep time
Cook time
Total time
Recipe type: Essential Pantry Item
Kitchen Type: Back Country
Serves: Lots
  • 1 lbs serrano or arbol peppers, stemmed, seeded, and chopped
  • 1 med red pepper, stemmed, seeded and chopped
  • 6-8 garlic cloves, peeled
  • ¼ cup tomato paste
  • ¼ cup coconut sugar
  • 1 lime, juiced
  • 1 tsp + 1 tsp. worcestershire sauce
  • 1 tsps. sea salt
  • ¼ cup apple cider vinegar
  1. Combine all ingredients in your 1960's kickass blender or food processor. Blend until smooth, about 3-5 minutes depending on your blender.
  2. in a medium saucepan over low heat, pour in puree. Simmer of 30 minutes. After 30 minutes taste and adjust seasoning. Add second tsp of worcestershire sauce if needed.
  3. Allow to cool.
Back country preparation is super easy. First allow the Sriracha to cool down to almost room temperature. Once cool, pour 1 cup of mixture onto the drying sheet lined dehydrator tray. Use the vegetable setting (125 degrees) for this sauce and allow to dry for 10-12 hours, overnight usually will do it.

Once completely dry break into to small pieces and grind into a rough powder using your blender or food processor.

Store in light spice bottles with seasoning lids.
Recipe by Back Country Culinary at