Whole30 Sriracha
Ingredients
-
1½
pounds
fresh red jalapeño peppers
-
8
cloves
garlic
-
⅓
cup
apple cider vinegar
-
3
tablespoons
tomato paste
-
1
large
dried Medjool date
-
2
tablespoons
Red Boat fish sauce
-
1½
teaspoons
Diamond Crystal kosher salt
Instructions
- Wear gloves when handling the peppers.
- Remove the seeds and most of the ribs from the jalapeño peppers.
- Blend all ingredients in a high-speed blender or food processor until smooth.
- Pour the purée into a medium saucepan and bring to a boil over high heat.
- Reduce heat to low and simmer for 5 to 10 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary.
- Transfer the sriracha to jars and allow to cool.
- Store in the fridge for up to a week or freeze for longer storage.
Nutrition Facts (estimated)
Servings
32 tablespoons
Calories
14
Total fat
1g
Total carbohydrates
3g
Total protein
1g
Sodium
20mg
Cholesterol
0mg
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