Sriracha hot sauce

Carefully clean the chili peppers (200 g) of seeds and chop them using a grater or blender.

Wear gloves to avoid skin irritation.

After that, peel the garlic (4 cloves) and also chop it.

In a large pot, mix the prepared peppers, garlic, add sea or Himalayan salt (1 tbsp) and apple cider vinegar (100 ml).

Stir all the ingredients and let them steep for 8 hours.

After 8 hours, place the pot over medium heat.

Add 150 ml of water. Also add erythritol (2 tbsp) and bring to a boil, then cook for 5 minutes.

Use a blender to thoroughly puree the mixture until smooth.

If desired, strain the sauce through a sieve to remove large particles and achieve smoothness.