Sriracha Sauce Recipe

5 from 1 vote

Paleo sriracha sauce livens up anything you cook with a healthy version of the famously spice-heavy "rooster sauce."

Course Sauce

Cuisine Thai

Keyword sauce, sriracha

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 190kcal

Cost 3

1½ lbs. fresh red hot peppers jalapeño or Fresno, stemmed, seeded, and roughly chopped
4 Thai chilies stemmed, seeded, and sliced thinly.
5 garlic cloves
3 tbsp. white wine vinegar
2 tbsp. tomato paste
2 tbsp. raw honey
2 tbsp. fish sauce
2 tbsp. extra-virgin olive oil
Sea salt to taste

Place the hot red peppers, Thai chilies, and garlic in a blender or food processor.
1½ lbs. fresh red hot peppers, 5 garlic cloves
Add the remaining ingredients and pulse until smooth.
4 Thai chilies, 3 tbsp. white wine vinegar, 2 tbsp. tomato paste, 2 tbsp. raw honey, 2 tbsp. fish sauce, 2 tbsp. extra-virgin olive oil
Season to taste with sea salt. If the sauce is too thick for you, add 1 tbsp. of water at a time until it reaches the right consistency.
Sea salt
Pour the sauce into a saucepan and bring to a boil over medium-high heat.
Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
Allow the sauce to cool down, and pour it into a jar.