🍍MAKING THE RAW SRIRACHA by Skye in the Ultimate Raw Vegan Bundle

Ingredients

2 red capsicums (1.06 lb/ 480 g)
2 tomatoes (0.66 lb / 300g)
3/4 carrot (0.2 lb/ 90 g)
1 celery stick (0.18 lb/ 80 g)
3 pitted medjool dates (0.13 lb/ 60 g)
2 tbsp lemon juice (1.4 oz/ 40 mL)
1/5 onion (0.06 lb/ 20 g)
1/2 red jalapeño (0.04 lb/15 g)
Thumb of ginger (0.02 lb/ 10 g)
2 garlic cloves (0.02 lb/ 8 g)

Method

1. Roughly chop capsicum, removing seeds and stalk and add it to a blender.

2. Also chop the tomato, celery, carrot and onions roughly. Place these into the blender with the medjool dates, ginger, garlic, red jalapeño and lemon juice.

3. Blend all the ingredients together at high speed in the blender for 1 1/2 minutes or a until a smooth sauce forms.

4. Enjoy the sauce on salads, wraps, sushi and any of your favourite raw foods.