No-Fat Raw Sriracha

First - place whole head of garlic (cloves removed but skins left on) into blender with juice of 2-3 lemons - blend until well ground up and then push the creamy garlic liquid through a sieve to remove skins and chunks.  Add dates and sun dried tomatoes to it and let soak in it.  

Then add garlic paste with dates & sun dried tomatoes back to blender with:

6 sun dried tomatoes - let soak in garlic paste
4 roma tomatoes
1/2 red and ripened jalapeno (no seeds if want less spicy or use less) [I let sit out on counter and it gets red]
1/4 red onion 
2 dates - let soak in the garlic paste
teaspoonful of water if needed to help blend

Check flavors and add more lemon if needed (more tang) or onion (more bite) or sun-dried tomatoes (more cooked and tomato paste flavor) or dates (more sweet) or jalapeno (more spicy). 

Dollop it on a Winger tahini bowl with noodles of all kinds, greens and homemade tahini dressing.  Or mix with a raw carrot hummus a la Nancy James.  :) 

Carrot hummus (from Nancy James - raw foodie extraordinaire)

Can use sriracha to drizzle on soups.  :) 


6-8 carrots, raw tahini (see recipe), lime juice and pink salt....just puree and add or subtract stuff as desired. Then the entire batch of sriracha to which I added 2 giant marconi peppers and 5 cayenne to make it a spicy dip  :D :D