Makes 4 cups1 1⁄2 pounds fresh red jalapeño peppers, stemmed, seeded, and roughly chopped
8 garlic cloves, peeled and smashed
1/3 cup apple cider vinegar
3 tablespoons tomato paste
3 tablespoons honey
2 tablespoons Red Boat Fish Sauce
1 1⁄2 teaspoons kosher salt
- First, prep your veggies. I’ve found that removing the seeds and most of the ribs from the jalapeño peppers produces a sauce of moderate heat, which is my personal preference. If you like to breathe fire and have a Teflon gastrointestinal tract, feel free to keep the ribs and seeds, and/or use hotter peppers (like serranos or even Lumbre peppers).
- Throw everything into a high-speed blender (like a Vitamix or Blendtec) or a turbocharged food processor. A regular food processor will also work — but you’ll want to cut the peppers and garlic into smaller pieces, and blitz the ingredients longer. Otherwise, your sauce may end up on the chunky side.
- Purée until smooth. Don’t worry about the froth on top — it’ll cook off later.
- Pour the purée into a medium saucepan and bring to a boil over high heat.
- As soon as it boils, reduce the heat to low
- and maintain a simmer for 5 to 10 minutes, stirring occasionally. By cooking the sauce, we concentrate and deepen the flavors, and cut the sharpness of the raw garlic.
- Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell.
- Taste and adjust for seasoning if necessary.
- Transfer the Sriracha to a jar (or three) and allow the sauce to cool. You can keep it in the fridge for up to a week.