sriracha

yield: 2 1/4 cups

ingredients:

1 1/2 pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped

8 garlic cloves, peeled and smashed

1/3 cup apple cider vinegar

3 tablespoons tomato paste

3 tablespoons honey (or 1 large dried Medjool date, pitted)

2 tablespoons fish sauce

1 1/2 teaspoons kosher salt

directions:

Place all of the ingredients into a blender or a food processor and puree until smooth. Pour the puree 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. 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 and let cool. You can keep it in the fridge for up to a week.

recipe printed from twothirtyate.com