5 ingredient fix. 100% natural with no preservatives. Join me as I make my very favorite condiment. If you’re not familiar with it, it’s a thick hot sauce with a beautiful balance of spicy and salty with just a subtle hint of sweet, perfect for a stir-fry, fries, pizza, noodles…(and everything according to one particular Squishy Monster 😉
Ingredients:
1 lb red jalapeños
10 cloves of garlic
2 c apple cider vinegar
5 ts fish (or soy) sauce
1/2 c honey
For the recipe, visit: http://thesquishymonster.com/2013/07/sriracha-homemade.html
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Video Rating: 4 / 5
I used to love your channel but I’ve noticed many of your recipes are
adapted from other famous blogs and it’s not right that you didn’t give
them credit, unfollowing you now. This is really not cool, I really used to
love you, you should give credit where it’s due.
Love homemade hot sauce! Can’t wait for this year’s harvest. 
You suck
You seem so fucking fake. 
thanks so much, Dorte!!
it’s lasted me a month 1/2 so far =)
love your recipe ! Thanks !!
well hello! Nice to have you here!! ^.^
Thanks so much, Mike! glock n load!
Thanks for that great recipe Squishy:)
Thanks for watching, girl =)
anna just told me about you. so hi I will look @ all your vid’s. G’day
love. stay safe
lol, right? I feel the same way =)
hi, what did you do with the mash?
this could be the most dangerous video ever. I’m a self confessed Sriracha
addict. Now excuse me while I smoke everyone out of the house with stifling
hot pepper fumes. Thanks so much. 🙂
hello! I soaked it in some canola oil in a teeny mason jar and use it for
stir fries =)
I put Sriracha on almost all of my savory dishes, it makes everything taste
better, lol. And now I know how to make it! thanks for sharing!!
I can’t be without hot sauce either =)
i LOVE sriracha!!! i put it on practically everything as well. quick and
simple recipe! awesome!
Ah, another spicy fan—love it!!!!
HOT!! HOT!! HOT!! LOVE IT. Mike
I have bottle at home, a bottle at work and bottle in my parent’s fridge.
Will try this recipe!
I’m thinking about not straining this. There’s another version of sriracha
that comes in a jar in an almost paste like consistency. it has some of the
small chunks of peppers and whole chili seeds intact. have you tried that
one? Anyway, I’m going to make this tomorrow and either add some of the
pulp back in after straining or not strain it at all. Cheers.
Hiii. Ahaa