Homemade (Paleo) Sriracha

Homemade (Paleo) Sriracha

Barely adapted from nomnompaleo

Important note. Remember to use gloves when handling the peppers to avoid burning your hands and eyes. Also, if you want a milder sauce remove the ribs alongside the seeds.

Ingredients

Makes about 2 cups of Sriracha

1 ½ lb / 700 gr jalapeno peppers, stemmed, seeded and roughly chopped

3 garlic cloves, peeled and smashed

⅓ cup / 80 ml white wine vinegar

3 tablespoons tomato paste

3 tablespoons raw organic honey

2 tablespoons fish sauce (I used Thai Kitchen)

1 ½ teaspoon fine grain sea salt

Directions

Place all the ingredients in a blender (or food processor), purée until very smooth. A couple of minutes should suffice; just make sure it reaches a creamy consistency (there should be no visible bits or chucks).

Pour the mixture into a medium saucepan and bring to a boil over medium-high heat. As soon as it starts boiling reduce the heat to low, it should barely simmer. Cook for 30 to 35 minutes, stirring every now and then. The sauce will thicken and the foam will subside as it cooks.

Once cooked, transfer the sauce to a jar and allow to cool.

The Sriracha will keep in the fridge for up to a week.