Asian Hot Sauce

By Annie Fassler | Serious Crust
June 14, 2017
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Author Notes: I'm always making different marinades and sauces for sautéed tofu, stir fries, and soba noodle bowls, which are my go-to weeknight meals. This is a mashup of recipes, and now I always keep a jar in the fridge so I can spice up whatever I'm eating, be it veggies on rice or my fried egg in the morning.

If you want to cut the spice a little bit, add 1 tsp hoisin sauce to the pot. If you’d like it less spicy overall, replace 1 Tbsp of Sriracha with hoisin sauce.
Annie Fassler | Serious Crust

Makes: about 1/2 cup

  • 2 tablespoons Sriracha
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 lime, juiced
  • 2 cloves of garlic, minced
  • 1-3 teaspoons hoisin sauce (see note)
  1. In a small saucepan, combine all ingredients. Put the pan over medium heat, whisking to combine. Bring to a simmer. Reduce heat to medium-low and simmer for about 5 minutes, until slightly thickened and glossy. Remove from heat. Allow to cool slightly before pouring into a jar to store.

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