After a long blogging break, I'm back with an amazing hot sauce recipe for you to make and enjoy for many months. I grew a lot of hot peppers in my garden this year, in fact my garden has been extremely bountiful this year! Up until recently, I've sort of taken my garden for granted. I had no idea how healing gardening could be….until it was all I could do. You see, on June 2nd, just after returning from a functional medicine conference and after two years of non-stop work, I suffered an adrenal crash. Taking care of five young children, updating and publishing a book, developing an online program, co-authoring a new book, and being in charge of the development of a new website and book launch proved to be too much.
Two things that have helped tremendously with the healing process (other than totally slowing down, going to bed early, taking certain supplements, diet, and Epsom salt baths) are gardening and staying off the computer. Being in the fresh air, having the sun beat down on my skin, feeling my bare feet in the soil, and eating nutrient-dense raw vegetables and fruits everyday straight from the garden (your adrenals need a lot of vitamin C to function properly) has been extremely therapeutic for me. In fact, it would be wonderful therapy for anyone suffering from adrenal fatigue or adrenal burnout. The little bit of energy I put in, I got back tenfold in edible bounty. Gardening has helped to reset my cortisol rhythm and nourish me, whereas too much computer time (especially at night) along with too many stressors has led to a dysfunctional cortisol-melatonin cycle. To help heal and regain balance, I’ve also spent a lot of time with my children outside all summer …at the lake, river, ocean, and mountain. Nature is powerful medicine. I encourage those of you who are dealing with a chronic illness to get outside for a walk in the woods, spend time at a beach every week, and take some time to be in your garden everyday (you can start a garden this fall if you don’t have one already).
I just love going into my garden and harvesting the abundance of vegetables growing there, and then preserving them so we can enjoy their flavors, colors, and nutrients all winter long. If you have too many hot peppers, then consider making this hot sauce recipe. It's a perfect way to preserve them! If you don't grow your own hot peppers, then check out your local Farmer's Market; they are usually brimming with all kinds of peppers this time of year!
According to this resource, sriracha sauce is named after the coastal city, Si Racha, in eastern Thailand. Sriracha is used as a dipping sauce in Thai cuisine, and is also used frequently in Vietnamese cuisine as a condiment for pho, noodle dishes, and spring rolls. Of course, we use it on everything! Traditional sriracha sauce uses sugar in its ingredients. Instead, I use sweet red peppers to cut the spiciness of the hot peppers. The sweet peppers also add body and flavor to the sauce.
Be sure to use hot peppers that are red; if you use hot green peppers your sauce will be brown instead of bright red. Use this sauce to garnish soups, stir-frys, scrambled eggs, baked potatoes, cooked beans….and the list goes on! I recently used it to make Sriracha-Orange Glazed Salmon….which was amazing! Tom and I use it on just about everything. This recipe is a modification of the Cayenne Hot Pepper Sauce in my Nourishing Meals cookbook (in the Preserving the Harvest chapter). I've also been making lacto-fermented hot sauce for a few years….totally raw and full of beneficial bacteria, though it takes a bit of time for fermentation to take place. The following recipe can be made and enjoyed immediately!
1 pound fresh hot red chili peppers (padron, cayenne, serrano, jalapeno, cherry bomb, Thai)
1 pound sweet red peppers, seeded
4 to 6 garlic cloves
1 1/2 cups raw apple cider vinegar or coconut vinegar
1/2 cup water
2 to 3 teaspoons sea salt
Cut the stem off of each of the hot peppers and place into a high-powered blender. There is no need to wear gloves because you are not opening the pepper up to remove the seeds. So easy!
Add the remaining ingredients to the blender and blend on high until very smooth.
Pour the sauce into a 3- to 6-quart saucepan and bring to a simmer, reduce heat to low and simmer for about 30 minutes until thickened. Add more water for a thinner sauce and simmer for a few more minutes.
Pour into clean glass jars and store in your refrigerator for up to 6 months. You can also pour the sauce into small sterilized canning jars (4- or 8-ounce) and can in a boiling water bath for 10 minutes. Then store jars in your pantry for up to a year.
Yield: about 4 cups
p.s.- I plan to share more about healing from adrenal fatigue in future posts, plus the nourishing recipes that are helping me to recover….so stay tuned.
More Healthy Sauce Recipes:
Fresh Tomato Basil Marinara Sauce
Chipotle Barbecue Sauce
Fresh Thai Green Curry Sauce
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