Delicious Paleo Homemade Sriracha

Sriracha, it's the bestest condiment of all.  On eggs, Pho, tacos, as a dipping sauce for chicken tenders, mixed with mayo on burgers or straight out of the jar.  However, the store bought version contains a wide array of ingredients you don't recognize.  This recipe courtesy of Nom Nom Paleo provides a quick and easy way to make a healthy version of your favorite spicy sauce without having to wait 3-5 days to enjoy it.

Ingredients

  • 1½ pounds fresh red jalapeño 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 Paleo-friendly fish sauce (Red Boat!)
  • 1½ teaspoons kosher salt

A quick word about ingredients... READING LABELS MATTERS.  If you're going to make the effort of eating healthy and cutting out junk in your diet, then take the extra time in the grocery store and read before you buy.  Red Boat fish sauce is recommended because it's one of the only brands out there that doesn't contain sugar.  Muir Glen is a brand I also use for those same reasons.

1. Wash your peppers well, then cut the tops off, de-seed and chop and add to your high powered blender, ninja, vita mix, immersion blender what have you.  Pro tip #1: If you don't want to experience that horrible stinging sensation where you forget that you were cutting jalapeño and then you rubbed your eyes... wear gloves for this!  Pro tip #2: If you want extra spicy, leave some of the seeds or ribs in or use a hotter pepper like serrano.

2. Add  garlic, vinegar, tomato paste, honey, fish sauce and salt into the blender as well.  Pro tip #3: If you're trying for a no honey challenge, substitute honey with one large pitted medjool date.

3. Blend until smooth.

4. Pour sauce into a saucepan and bring to boil over high heat.  It will froth a bit, but will cook off.

5. As soon as sauce boils, turn heat down to low and simmer for 5-10 min stirring on occasion.  Sauce will be a red vibrant color.  You can then taste and adjust for salt if needed.  (I never add extra salt.)

6. Transfer to a jar to cool  Can keep in the fridge covered.  Original recipe suggests it will keep for a week, but we've kept ours for longer with no problems!

Want to go on a condiment making kick?  Try making your own mayo, and then mix 6TBS with 2TBS of sriracha for a yummy spicy dipping sauce.

Nutritional Value for 1TBS

Calories: 14
Carbs: 3
Fat: 0
Protein: 1
Sodium: 178
Sugar: 2