Sriracha - Thai Vegan Hot Sauce - 3g Carbs, Trace Fiber - 0 pts
Recipe By:
Serving Size: 12
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 5%) - Vegan
1 cup Thai red chile peppers -- de-stemmed; red jalapeno peppers, or other hot chile peppers
3 cloves garlic
1 tablespoon agave nectar -- or organic sugar
2 tablespoons rice vinegar
2 tablespoons mirin -- optional
1 teaspoon Fish-Free Sauce -- optional (Bragg's Aminos, or other vegan Fish Sauce)
1/2 teaspoon sea salt -- or to taste
Place all of the ingredients in a blender and blend well. Store in a glass
container in the refrigerator for up to two weeks.
Makes approximately 3/4 cup (12 one-tablespoon servings)
Author Note: This is a homemade variation of the wildly popular hot sauce
that adorns virtually every table in Thai restaurants across America.
Sriracha is actually a region in Thailand, though the hot sauce has
usurped the title and most think of the sauce when they hear the name. Use
the small Thai red hot chile peppers if you can find them in an Asian
market. You may want to wear latex gloves as you work with the peppers.
Definitely wash your hands immediately if they come in contact with the
chiles.
Cuisine: "Asian"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 14 Calories; trace Fat (2.1% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 108mg Sodium.
Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.
Recipe By:
Serving Size: 12
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 5%) - Vegan
1 cup Thai red chile peppers -- de-stemmed; red jalapeno peppers, or other hot chile peppers
3 cloves garlic
1 tablespoon agave nectar -- or organic sugar
2 tablespoons rice vinegar
2 tablespoons mirin -- optional
1 teaspoon Fish-Free Sauce -- optional (Bragg's Aminos, or other vegan Fish Sauce)
1/2 teaspoon sea salt -- or to taste
Place all of the ingredients in a blender and blend well. Store in a glass
container in the refrigerator for up to two weeks.
Makes approximately 3/4 cup (12 one-tablespoon servings)
Author Note: This is a homemade variation of the wildly popular hot sauce
that adorns virtually every table in Thai restaurants across America.
Sriracha is actually a region in Thailand, though the hot sauce has
usurped the title and most think of the sauce when they hear the name. Use
the small Thai red hot chile peppers if you can find them in an Asian
market. You may want to wear latex gloves as you work with the peppers.
Definitely wash your hands immediately if they come in contact with the
chiles.
Cuisine: "Asian"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi): "Sept 2013"
Yield: "3/4 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 14 Calories; trace Fat (2.1% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 108mg Sodium.
Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.
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