Sriracha Sauce

Ingredients

• ½ lb fresh red jalapeno peppers
• ½ lb fresh mini sweet snacking peppers
• 7 garlic cloves, smashed and peeled
• 80 ml apple cider vinegar (or white or unsweetened rice vinegar)
• 3 tbs tomato paste
• 4 tbs honey
• 2 tbs fish sauce
• 2 tbs Bragg's Liquid Aminos or Coconut Aminos

Directions

1. Blend: Add all ingredients to a food processor or high‑speed blender and blend until smooth.
2. Cook: Transfer to a saucepan and cook over high heat until it just comes to a boil.
3. Simmer: Reduce heat and simmer 10-15 minutes, tasting and adjusting with honey, vinegar, or Bragg's as needed for balance.
4. Cool: Turn off heat and let the sauce cool completely.
5. Store: Transfer to jars and refrigerate. Keeps up to 2 weeks.

Chef's Notes

• Use any peppers you have on hand; for a red sauce, choose red varieties.
• A combination of red jalapeño or red serrano with mini sweet peppers works especially well.
• Mini sweet peppers are smaller and sweeter than bell peppers, helping balance heat without dulling color.

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