I am not sure how the obsession started with Sriracha, but I realized my family had a problem when we heard the factory that makes this fiery red chili sauce was closing down for good and we all went into a shared panic. The first order of business was to create a recipe.
The original Sriracha required a fermentation process that took way longer than I had the patience for, so I scoured the internet to find a recipe that met all of my needs…Gluten Free-Soy Free-Paleo Friendly and delicious. I found a great start at Nom Nom Paleo! The ONLY thing it lacked for me, was a bit of sweetness, which I always missed anyway with the original Sriracha. You can always follow the Nom Nom Paleo recipe and see which one you prefer.
Here we go:
- 2 #’s red jalapenos (stem & seeds removed)
- 9 whole peeled garlic cloves
- 1/4 cup honey
- 2 tbls Agave
- 3/4 cup rice wine vinegar or apple cider vinegar
- 1/4 cup tomato paste
- 1/4 cup fish sauce (for paleo & GF friendly, be sure to read the label!)
- 3 tsp kosher salt
If you prefer it a bit spicier (!) then leave some seeds in!
Here’s the greatest part…throw it all in your Vitamix (or Blendtek or food processor if you have to) and blend until smooth. How easy is that? Pour it into a pot and cook it on medium heat for about 10-15 minutes. Stir it a few times. Then you are ready to pour it into whatever containers you like. Mine keeps for two weeks in the refrigerator.
My batch makes about 7 cups of this luscious spicy sauce…if you are nice, you can give some away to a friend. Find the squeeze bottles at most grocery stores or Smart & Final.
As always, share this recipe and link with your friends! If you copy the recipe, just be sure to put my Zuma Organic link with it 🙂 AND…leave a comment! I LOVE hearing what folks have to say. Follow me on Twitter and Facebook too…links are at the top of the page.