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Surfrider Sauce

July 25, 2018 by Ashleigh

It is no exaggeration to say that I am currently obsessed with this sauce. It is a light, tangy punch of flavor that isn’t overwhelmingly spicy but has just enough heat to jazz everything up. I eat it over dumped over salads, steamed potatoes, stuffed sweet potatoes, lettuce wraps. I dip fries, raw veggies, basically everything I can in it. Sometimes, if I feel like punishment, I make it extra spicy by adding more jalapeño and cayenne. But most of the time, I love being able to eat my food swimming in Surfrider Sauce without crying. The name comes from a beach here in Southern California, inspired by how Buffalo Sauce is named after Buffalo, New York. Anyways, go make this and try not to drink it straight from the blender.

Created by Ashleigh on July 25, 2018

  • Prep Time: 5m
  • Total Time: 5m
  • Yield: 2 servings

Ingredients

  • 1 cup diced red bell pepper
  • 1/2 cup diced cherry tomatoes
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon minced jalapeño
  • 2 garlic cloves
  • 1/4 teaspoon each of onion powder, coriander, curry powder, chili powder, and paprika
  • 1/8 teaspoon each of cayenne and fennel seeds
  • 1/2 teaspoon salt (optional)

Instructions

  1. Blend all of the ingredients together until completely smooth.
  • Print

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