1 cup - vegan ranch
1/2 - fresh jalapeño pepper (can use 1 Tbsp pickled Jalapenos)
1 tsp - ground cayenne pepper
1/2 tsp - paprika
1/4 tsp - unsweetened cocoa powder
2 tsp - granulated sugar
3 tsp - sriracha sauce
1/2 tsp - onion salt
1/2 tsp - garlic salt
1 1/2 tsp - ground cumin
- Place all the ingredients into a blender and blend until smooth.
- Keep refrigerated up to 2 weeks or freeze.
- Substitute 1/4 tsp of onion and garlic powder with the addition of 1/2 tsp of salt to make up for the onion and garlic salts.
- Recipe makes approximately 1 1/2 cups of sauce.
- The longer the sauce sits the better the flavors get.
- Store sauce up-to 2 weeks in a squeezable bottle or freeze.