Spicy, flavorful homemade Sriracha chili sauce that you can make in just 5 minutes. Perfect if you love some heat.
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So much has changed in the last one month since we got back from our road trip in Patagonia, in the South of Argentina. It’s hard to believe we are living in the same world right now.
Exactly a month ago, Juan and I were basking in the gorgeous landscapes that stretched endlessly before us, soaking up the late summer sun that turned our skins golden brown, and wading in cold freshwater lakes whose turquoise blue tones left us in awe.
Since returning to Buenos Aires though, as the CoVid-19 situation morphed into a completely unexpected worldwide pandemia, we’ve spent the past 3 weeks sheltering in place, staying at home as much as possible since the Argentine government decreed a nation-wide lockdown, with the exception of essential services.
To be honest, I didn’t know what to expect from a lockdown. Never before had we faced a similar situation, and what exactly would it mean for us to spend a long period of time at home, without being able to walk in parks and visit our family and friends?
I mean, I’ve been a freelance writer, recipe developer and food photographer since early 2016, so working from home didn’t faze me, but would staying at home in a way strangely similar to house arrest be as easy to deal with?
The first week was one of excitement that gradually mixed into fear, as I anxiously read the dramatic headlines reported by media outlets all over the world. I worked on client recipes and writing articles for the most part of my days, but whenever I had free time, I straddled between scanning the Straits Times page for local Singapore news, reading the New York Times for information on my favorite city in the world, browsing El Mundo in Spain where one of my best friend’s family lives, and refreshing the La Nacion homepage in Argentina every hour.
Everything that was reported seemed worse than the one before, and by the end of the first 10 days, I was dreaming and waking up to Coronavirus-related fears. I worried for my loved ones in Singapore, who were still going out and about the city despite the rest of the world going into lockdown.
I grew increasingly frantic and upset when my friends and family in Singapore didn’t seem to understand the gravity of the situation. Reading about the exponentially growing number of infected cases and mortality rate of this novel virus that no one seems to be able to control, and being at home unable to do anything but feel frightened was definitely not sustainable.
So sometime after the first week of being at home, I decided that I was going to intentionally reduce reading the news. I would still read once or twice a day to keep me informed about the ever-changing situation, but I wasn’t going to let it dominate my thoughts and feelings anymore.
I started dedicating my free time to reading books I’d borrowed, doing Yoga with Adrienne (such an awesome youtube channel!), and painting with watercolors. I allowed myself to just relax on the couch and binge-watch Netflix series (I recommend the 4-part mini series Un-Orthodox, and Ozark if you’re looking something to watch).
I also went back to reading some of my favorite food blogs that I used to love a few years ago, and realized that I never stopped loving them. These blogs were my antidote to feeling lonely a long time back when I’d just moved to Buenos Aires and didn’t have many friends.
And today, in this crazy time of uncertainty, I can still count on Nicole’s words at Eat This Poem, Rachel Eats (and her Guardian column A Kitchen in Rome), and Sara’s Sprouted Kitchen to calm me down and make me feel rooted again.
These are some of the few have an uncanny way with words with the ability to transport me from wherever my mind has its worries on to the kitchen.
Their knack in food writing and the pleasure with which I read their words is such a soothing balm to my soul, and re-inspired me to go back to the kitchen and work with what I have.
Yesterday I was cleaning out the fridge (which has dwindled down to the last of our provisions) and I found a box full of Aji Limo chilies that I’d bought for a recipe I’d developed a few weeks ago.
Surprisingly, the chilies were still mostly intact, and their bright and vibrant colors made me reach for them, and within a couple of minutes, I was googling online for chili sauce recipes.
After looking at a few, I decided to use what ingredients I had, and made a homemade version of Sriracha, a garlic-chili sauce that I love and use at practically every meal.
While this homemade version definitely won’t last as long as the store-bought one because it doesn’t have any of the additives and weird sounding chemicals, it sure tastes so much fresher and richer.
If you’ve got a bunch of fresh chilies on hand, some vinegar, a bit of vegetable oil, coconut sugar, and raw garlic cloves, all you need is 5 minutes and a high-speed blender to bring this beautiful magic potion together.
Bursting with flavor and color, this homemade Sriracha chili sauce is certainly going to win you over, especially if you love spicy food and heat at every meal. It’s also gluten-free and Paleo-friendly, which makes it even better.
So make a big jar of it today and let me know what you think (and how much you love it!).
Print5-Minute Homemade Chili Sauce (Gluten-Free, Paleo)
- Total Time: 5 mins
- Yield: 17 oz jar 1x
Description
Spicy, flavorful homemade Sriracha chili sauce that you can make in just 5 minutes. Perfect if you love some heat.
Ingredients
- 1 1/2 cups fresh cut chilies (I used Limo chili peppers, but you can mix any type of chilies you like)
- 3 large garlic cloves, roughly sliced
- 1/3 cup apple cider vinegar
- 1/4 cup neutral vegetable oil
- 2 tablespoons coconut sugar
- 2 tablespoons filtered water
- Salt to taste
Instructions
- Combine the cut chilies, garlic cloves, apple cider vinegar, vegetable oil, coconut sugar, water, and salt in the bowl of your high-speed blender.
- Blend on medium high for 15-second intervals, scraping down the sides as necessary, until you get a smooth and homogeneous bright orange chili sauce.
- Store in an airtight container for up to 1 week, or freeze in ice-cube trays for up to 3 months.
- Prep Time: 5 mins
- Category: Sauces
- Cuisine: Gluten-Free
Grace Lim says
Hi Felicia,
I applaud you for doing the right thing – fear not for God has not given us a spirit of fear but of power and of love and of a sound mind. Therefore, do not be impacted by the media which aims to inflict fear by not reporting truth as it should be reported. Ask God for discernment and wisdom in everything that you heard or read.
Enjoy this time by drawing yourself closer to God who is our all and all. He alone is more than enough for us . Thank God for His Love, Peace, Grace, Mercy and Protection for all of us who are His children! Amen
Blessings and love from all of us in SG
Mum
felicia | Dish by Dish says
Thank you mummy 🙂 Yes, God will carry us through this whole situation. Love you lots. Take care please!!!