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. In a food processor or high speed blender, add all ingredients and blend until smooth
2. Cook the sauce over high heat until it begins to boil.
3. Reduce to a simmer and cook for 10-15 minutes. Taste and adjust with additional honey, vinegar or Bragg's (or whatever you're using) if needed. You're looking for a nice balance of flavor
4. Once the flavors are to your liking, turn off heat and allow sauce to cool completely
5. Transfer the sriracha sauce to jars. Sriracha will keep for 2 weeks in the refrigerator

Chef's Notes

• You can use any type of peppers you have. If you want your sauce red colored, stick to red peppers.
• A good option is a combination of red jalapeno or red serrano and mini sweet peppers (the kind you find on veggie trays to eat raw). They tend to be smaller and sweeter than bell peppers