Homemade Sriracha Sauce

By ShoDav

Ingredients

• 1/2 1/2 1/2 pound fresh red jalapeno peppers*
• 1/2 1/2 1/2 pound fresh mini sweet snacking peppers
• 7 7 7 garlic cloves, smashed and peeled
• 1/3 1/3 1/3 cup apple cider vinegar (or white or unsweetened rice vinegar)
• 3 3 3 tablespoons tomato paste
• 4 4 4 tablespoons honey
• 2 2 2 tablespoons fish sauce, Braggs Liquid Aminos or Coconut Aminos

Details

Servings 3
Preparation time 5mins
Cooking time 5mins
Adapted from steamykitchen.com

Preparation

Step 1

In a food processor or high speed blender, add all ingredients and blend until smooth.

In a medium saucepan over high heat, pour the sauce in and cook on high until it begins to boil. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg's (or whatever you're using) if needed. You're looking for a nice balance of flavor. Fry an egg and try a spoonful on it. Tastes wonderful? Turn off heat and allow sauce to cool completely.

Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator. Better yet, can them and store in pantry!