Hey peeps – Here’s a kickin’ recipe for easy homemade sriracha sauce that’ll help you get your Memorial Day weekend started right!
No need for much back story here other than that Eric loves sriracha, I used to think it’s ok and now, thanks to this recipe, I love it too! Follow this recipe to whip up some spicy homemade sriracha in about 20 mins – yippee!
Original recipe from Nom Nom Paleo.
[This recipe makes about 15 oz of sauce]
3/4 lbs red jalapeño peppers (stemmed & seeds removed – keep some seeds for extra heat if you prefer)
4 garlic cloves
1/4 cup apple cider vinegar
1.5 tablespoons tomato paste
1.5 tablespoons honey
1 tablespoons fish sauce
3/4 teaspoons kosher salt
Roughly chop seeded jalapeño peppers and garlic and toss in blender / food processor. Add all other ingredients and pulse until you have a ketchup-y sauce consistency. Note: it’s probably a lil foamy on top and that’s ok. Transfer to a small saucepan and allow to simmer on medium-low heat for about 10 minutes. It should get really fragrant and really develop that vibrant sriracha-red color we all love so much. If sauce is still slightly chunky (if you have a not-so-great processor or blender, it will probs still be a lil chunky) allow sauce to cool a little and then pour back in processor or blender and keep pulsing until sauce is nice and smooth. That’s it – fresh, homemade sriracha is now at your disposal! We stored ours in a recycled salsa jar and it’s still good after over a month :)