Paleo Sriracha

You can make this Paleo Sriracha in only 20 minutes! It's just as tasty as the stuff you buy at the store, but without the junk!

Prep time: PT10M

Cook time: PT10M

Total time: PT20M

Rating

5 stars (5 reviews)

gluten-free, paleo, Primal, sauce, spicy, Sriracha

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

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).
Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor. Purée until smooth.
Pour the purée into a medium saucepan and bring to a boil over high heat.
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.
Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.
Taste and adjust for seasoning if necessary.
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.