Mild Sriracha

I’ve never been a huge fan of Sriracha (unlike but was intrigued enough to by The Oatmeal’s zeal to attempt a batch, based on the recipe at 

But since I’ve largely lost the ability to process spicy foods in my old age, I made a much milder version. I didn’t strain the sauce so it came out rather chunky, more of a spread than a liquid, but I was impressed with the flavour.  Its been delicious on everything from eggs, roast leg of lamb, and boiled chicken.


1 bell pepper, seeded and cut into chunks

4 jalapenos, seeded and cut in quarters

4 cloves garlic

1 carrot, peeled and cut into chunks

2 teaspoons salt

2 teaspoons fish sauce

1/3 cup rice vinegar

1 TB mirin

1 TB tomato paste concentrate

1/4 cup water



  1. Add all ingredients to a saucepan and bring to a boil
  2. Cook for a few minutes until vegetables wilt and carrot begins to soften
  3. Remove from heat and allow to cool for a few minutes
  4. Dump into food processor and process until smooth
  5. Spoon into a glass jar and store in refrigerator
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