Sriracha Sauce

Course: Sides
Preperation time: 10min
Cooking Time: 30min
Serves: 20

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Protein (g) Carbs (g) Fat (g) Energy (KCal)
8 Fresh Garlic Clove, Crushed 0 0 0 0 0 0 2 2
3 Tablespoon(s) Tomato Paste 0 0 0 0 0 0 2 2
1/3 cup Apple Cider Vinegar 0 0 0 0 0 0 1 1
2 Tablespoon(s) Fish Sauce 0 0 0 0 0 0 1 1
1 1/2 Teaspoon(s) Sea Salt 0 0 0 0 0 0 0 0
1 1/2 Pound(s) Red Jalapeno Pepper, Stemmed, Seeded, Chopped 4 4 19 19 6 6 108 108
3 Tablespoon(s) Honey 0 0 3 3 0 0 10 10
Total: Approximate Nutrition Info, Per Serving: 4 23 6 123
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  1. First, prep your veggies. (Pro tip: Use gloves when handling the peppers to avoid burning your hands and eyes. I learned the hard way. Argh!)
  2. 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 (hello, Charles Mayfield), feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or even Lumbre peppers).
  3. Throw everything into a high-speed blender (like a Vitamix or Blendtec) or a turbocharged food processor.
  4. A regular food processor will also work — but you’ll want to cut the peppers and garlic into smaller pieces, and blitz the ingredients longer. Otherwise, your sauce may end up on the chunky side. We tested a batch using a weak little mini-prep, and the resulting sriracha was noticeably thicker (but still insanely flavorful).
  5. Purée until smooth.
  6. Don’t worry about the froth on top — it’ll cook off later.
  7. Pour the purée into a medium saucepan and bring to a boil over high heat.
  8. As soon as it boils, reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally. 
  9. By cooking the sauce, we concentrate and deepen the flavors, and cut the sharpness of the raw garlic.
  10. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.
  11. Taste and adjust for seasoning if necessary.
  12. 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.
  13. Behold: Paleo Sriracha!
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