It’s not an understatement to say that many Sriracha lovers are feeling a bit of panic due to the rumors of the potential shutdown of the Huy Fong Foods factory in Irwindale, California, where this popular chili sauce is produced. This includes those who are on diets or weight loss programs, and count on spicy sauces like Sriracha to boost their metabolism and add flavor to low carb meals.
The Sriracha production site is under fire due to complaints from neighbors about the fumes that the factory emanates, which means that there may quickly be a shortage of this spicy Thai-style sauce. While fans of the hot sauce, including many members of our weight loss clinics, are buying Sriracha in bulk, other are learning to make this delicious condiment themselves.
Since our weight loss clinics recommend a low carb diet and using spices to add flavor to meals, we thought we would share this recipe so that you can still enjoy this delicious sauce with recipes that are in alignment with diets and weight loss programs.
This is one of the easiest recipes you’ll ever make!
Mix the chilis, Himalayan sea salt, garlic, vinegar and sugar (or honey) in a food processor to form a coarse paste.
Simmer the mixture in a non-reactive saucepan. Stir occasionally for around five minutes.
Blend the sauce in the food processor again, into a smooth paste. Add a little bit of water to thin the sauce.
Strain the sauce in a strainer. Add extra Himalayan sea salt, sugar or vinegar if desired. Pour the sauce into a glass jar and refrigerate.
Per tablespoon serving: