This sriracha is sweet and spicy without any sugar, getting its sweetness from the carrot, which also gives it a vibrant orange-and-ruby colour.
Makes 400 ml (13 1/2 fl oz).
Ingredients 8
2 red capsicum (bell peppers)
6 long red chillies
1 habanero chilli
1 carrot, large, sliced
2 cloves garlic, sliced
100 ml white vinegar
1 tsp sea salt
125 ml water
60 ml water, extra if needed
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Clean the and and remove the seeds, then chop roughly and add to a large pot.
Add the sliced , , , and .
Cook over a high heat until the and are very soft, about 30 minutes. Add the extra water if the mixture becomes too dry.
Use a hand-held blender to blend until you have a smooth paste. Store in sterilised glass bottles. It will keep for 2 months in the fridge.
Mabu Mabu's tips
To sterilise jars, wash them in hot soapy water, then place them in the oven at 110°C (200°F) for about 15 minutes until they are completely dry.
