Friday, July 18, 2014


Sriracha week is coming to a close, but it has been such a success! We are rounding out the week's recipes with some Srirachup. Sriracha + Kethup = Srirachup. While I'm normally not a huge ketchup fan, I made a grand exception here, because what goes better with some sweet potato tater tots, than some spicy homemade ketchup. Hence, Srirachup. I like to make anything I can homemade, because then I know exactly what goes into it, and it's not full of weird processed preservatives that have more letters in them than the alphabet and you couldn't pay me enough money to be able to pronounce them. With just 8 ingredients that you most likely already have on hand, you have an incredibly flavorful condiment that packs a punch. And don't forget to check my Q&A sesh with the beautiful Niki from Glossy Blonde here!! 


  • 1 6-oz. can tomato paste
  • 2 tbsp. + 1 tsp. apple cider vinegar
  • 1 tbsp. honey
  • 2 tbsp. brown sugar
  • 2 tbsp. Sriracha
  • 1/4 cup + 2 tbsp. water
  • pinch of garlic powder
  • pinch of salt to taste
Add all ingredients to a medium pot and heat over medium-high heat. Bring to a simmer and whisk until smooth. Let cook for about 10 minutes, stirring occasionally. Remove from heat and store in an airtight container in the fridge for up to 2 weeks. An old canning jar worked perfectly for me.

This recipe is in no way sponsored by Sriracha. It is based on my love for all things spicy!!

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