Sriracha is currently the number one condiment in the world, but bringing a bottle of sauce into the back country can be problematic. There is no denying a little hit of “Thai Ketchup” can jack up any meal, but wearing it because a bottle leaked all over your pack…no thanks.
Kitchen Cook Time and Prep: This recipe makes enough powder to season a years worth of back country meals. It takes about 60 minutes to prepare.
Tools: You will need a medium saucepan or stock pot to cook with and a blender or food processor to puree. In the back country all you will need is a spice bottle with a seasoning lid and a meal that needs a kick in the…
Back Country-What to Expect: Mildly spicy with a great hit of garlic. Works awesome as a dry rub for fish if you happen to catch any.
Try this recipe out, let me know if you have any questions or comments below, and make sure you share this recipe with your friends that love Sriracha and the back country.
NOTE: you can use red jalapenos in substitute of the serrano peppers. Most commercially made sauces use them. I’ve also been told that 1 tbsp. fish sauce can be used in place of the lime juice and worcestershire sauce.
- 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
- Combine all ingredients in your 1960's kickass blender or food processor. Blend until smooth, about 3-5 minutes depending on your blender.
- 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.
- Allow to cool.
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.