ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fiery Hot Green "Sriracha"

Photo: Stephen Devries; Styling: Lindsey Lower
Hands-on time 5 mins
Total time 40 mins
Yield Serves 16 (serving size: 1 tablespoon)
Nothing like the real thing, but searingly spicy and tangier.


  • 8 ounces whole jalapenos
  • 1 (1/2-inch-thick) onion slice
  • Cooking spray
  • 4 garlic cloves
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 2 tablespoons sugar
  • 3/4 teaspoon salt

Nutrition Information

  • calories 14
  • fat 0.1 g
  • satfat 0.0 g
  • sodium 111 mg

How to Make It

  1. Preheat broiler to high. Place jalapenos and onion slice on a baking sheet; coat with cooking spray. Broil 5 minutes; turn vegetables. Add garlic cloves; broil 5 minutes. Wrap mixture tightly in foil. Let stand 20 minutes. Peel and seed peppers.

  2. Place peppers, onion, garlic, lime juice, water, sugar, and salt in a blender; process until smooth.

  3. Store in refrigerator in an airtight container for 7 to 10 days. If sauce separates, give it a good stir or shake.