Paleo Sriracha

32 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1½ pounds fresh red jalapeño or Fresno peppers stemmed, seeded, and roughly chopped
• 8 garlic cloves peeled and smashed
• ⅓ cup apple cider vinegar
• 3 tablespoons tomato paste
• 3 tablespoons honey
• 2 tablespoons Red Boat fish sauce
• 1½ teaspoons Diamond Crystal kosher salt

Method

1. First, prep your peppers. I’ve found that removing the seeds and most of the ribs from the jalapeno peppers produces a sauce of moderate heat, which is my personal preference. If you like to breathe fire and have a Teflon gastrointestinal tract, feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or even Lumbre peppers).
2. Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor. Purée until smooth.
3. Pour the purée into a medium saucepan and bring to a boil over high heat.
4. As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally. By cooking the sauce, we concentrate and deepen the flavors, and cut the sharpness of the raw garlic.
5. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.
6. Taste and adjust for seasoning if necessary.
7. Transfer the sriracha to a jar (or three) and allow the sauce to cool. You can keep it in the fridge for up to a week. I love to freeze mine in these silicone ice cube trays because they’ll last for  few months and I can pop a cube out whenever I need some spicy goodness.