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Paleo Sriracha Recipe

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This recipe for Paleo Sriracha, by , is from Schneider Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 garlic cloves
1 1/2 lb. fresh red jalapeño or fresno peppers, steamed, seeded and chopped
3 T, tomato paste
3 T. honey
2 T. Red Boat fish sauce
1 1/2 tsp. Himalayan salt
1/3 c. apple cider vinegar

Directions:
Directions:
Prep your peppers. Removing the seeds and most of the ribs from the jalapeño peppers makes moderate heat

In a high-speed blender or food processor, purée until smooth.

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.

When 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 jars or squeeze bottles and allow the sauce to cool. You can keep it in the fridge for up to a week. Lasts a few months frozen.

Number Of Servings:
Number Of Servings:
about 2 c.

 

 

 

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