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Honey Sriracha– makes about 2 ½ c.

Inspired and Adapted from bon appétit

1 lb Fresno chile (red jalapeno)

3 garlic cloves

1 T. real salt

1/4c. apple cider vinegar

1/4c. fresh lime juice

2 tsp. local honey

Plus 1/2c. local honey


1. Pulse chilies, garlic, and salt in the food processor to a fine paste. Transfer to a half pint mason jar, cover with cheesecloth and secure with a rubber band. Let sit at room temperature at least 2 days (I think mine sat out for 3 or 4!)

2. Transfer chile mixture to the blender, add fresh lime juice, apple cider vinegar and 2 tsp. local honey, blend until smooth. Transfer to a clean pint Mason jar and cover with cheesecloth again, let sit at room temp for 1-2 more days. After those two days, add remaining 1/2c. local honey. Mix well and store the fridge for at least a day. Eat!


Usually during the summer time I take a break from this section of my blog, mainly so I can spend more time with friends in the sunshine. I hope you are doing the same.


I’ve been struggling between two areas of my life lately, my work life and my home life. Last year I worked my toosh off and my sweet house, my sweet husband and my well-being got no love. So this year I vowed to work a little less and spend a little more time on my personal space, but as you know things don’t always go as planned. The first part of this year was a mixed bag of stuff, some good -10 year anniversary trip, having friends in town, exciting work projects, some not so good- very sick (expensive) kitty and losing my wonderful grandpa (still can’t fully grasp this). I know we all have stuff, but February, March and April kicked my butt and here we are half way through the year!

I needed a break. So needless to say I took no extra jobs or worked on my blog last month but that doesn’t mean I wasn’t still playing in the kitchen (and around the house!).

I’m a sucker for spicy food and the balance of sweet and spicy in this Honey Sriracha is out of this world! There is nothing like homemade hot sauce, the flavor is so fresh and this recipe is ridiculously easy. I have served it on eggs, over rice and veggies and like pictured above on apples/cheese and crackers, holy yum!

In order to self preserve and spend more time with my sweetie working on our love shack my post might be a little farther in between, they might. I’m planning on only attending the farmers market every other week (trust me this will be hard for me) this season and investing in a CSA with BUG Farms. Some times taking a step back and slowing down can be a good thing. ENJOY!