The appeal of sweet-hot sriracha is a complete phenomenon. Now you can DIY, make it creamy, and avoid unwanted sugar!
1⁄14th of recipe (about 2 tablespoons): 23 calories, 1g total fat (<0.5g sat fat), 117mg sodium, 2g carbs, 0.5g fiber, 1g sugars, 0.5g protein
You’ll Need: blender or food processor, small pot, medium sealable container
Prep: 10 minutes • Cook: 10 minutes • Cool: 30 minutes
1 cup seeded and chopped red jalapeño peppers
1 cup chopped red bell pepper
⅓ cup apple cider vinegar
1 tablespoon chopped garlic
1 packet natural no-calorie sweetener
½ teaspoon salt
¼ cup fat-free plain Greek yogurt
¼ cup light mayonnaise
1. In a blender or food processor, combine all ingredients except yogurt and mayo. Puree until smooth.
2. Transfer to a small pot. Set heat to high, and bring to a boil.
3. Reduce to a simmer. Cook for 5 minutes.
4. Transfer to a medium sealable container. Add yogurt and mayo, and stir until uniform.
5. Let cool completely. Seal, and refrigerate until ready to use.
MAKES 14 SERVINGS
Chew on This …
Why is there a rooster on Huy Fong bottled sriracha? It’s the founder’s Chinese zodiac sign!