Whole30 Sriracha
Recipe GLPR451d87f7087bc2
A vibrant, fiery sriracha sauce made entirely from whole30-compliant ingredients. Fresh red peppers are blended with garlic, tomato paste, dates, fish sauce, and vinegar, then simmered until the flavors meld and deepen. This naturally spicy condiment works as a heat-packing companion to proteins, vegetables, or anything that needs a bold kick. Store in the refrigerator for up to a week or freeze in ice cube trays for convenient portions.
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Ingredients
1½ pounds fresh red jalapeño or Fresno peppers, stemmed, seeded, and roughly chopped
8 garlic cloves, peeled and smashed
⅓ cup apple cider vinegar
3 tablespoons tomato paste
1 large dried Medjool date, pitted
2 tablespoons Red Boat fish sauce
1½ teaspoons Diamond Crystal kosher salt
Directions
Wearing kitchen gloves to protect your hands and eyes from the heat, remove the stems from the jalapeño or Fresno peppers. Cut the peppers in half lengthwise and use a spoon or small knife to scrape out the seeds and most of the white ribs. For a milder sauce, discard all seeds and ribs; for maximum heat, keep some or all of the seeds and ribs intact. Roughly chop the prepared peppers into manageable pieces.
Add the chopped peppers, smashed garlic cloves, apple cider vinegar, tomato paste, pitted date, fish sauce, and kosher salt to a high-powered blender or food processor.
Blend on high speed until the mixture is completely smooth, 1 to 2 minutes. If using a standard food processor, cut the peppers and garlic smaller and blend longer to achieve a uniformly smooth texture without chunks.
Pour the blended mixture into a medium saucepan and bring to a rolling boil over high heat, stirring occasionally.
Once boiling, immediately reduce the heat to low and maintain a gentle simmer for 5 to 10 minutes, stirring occasionally. The sauce will darken slightly and develop more depth as it simmers. The foam will subside, and the raw garlic sharpness will mellow out. You should no longer detect any raw vegetable smell when the sauce is done.
Remove the pan from heat and taste the sauce. Adjust the salt or any other seasoning if desired.
Transfer the cooked sriracha to clean jars and allow it to cool completely before sealing. Store in the refrigerator for up to 1 week, or portion into ice cube trays and freeze for up to 4 months.
